Chorizo and Garlic Shrimp

- 1 Tbsp canola oil (15 mL)
- 6 oz chorizo, thinly sliced (170 g)
- 2 garlic cloves, minced
- 1 lb peeled and deveined raw medium shrimp (500 g)
- 1/4 cup white wine (60 mL)
- 2 Tbsp sherry vinegar (30 mL)
- 2 Tbsp fresh minced parsley (30 mL)
- ¼ tsp smoked paprika (1 mL)
- 1/2 tsp ground black pepper (2 mL)
1. In a skillet, heat canola oil over medium high heat; add chorizo and sauté until it begins to brown and starts to get crispy. Remove chorizo from the pan, reserving oil. Set aside.
1. Reduce heat to medium-low. Add minced garlic and sauté about 30 seconds. Increase heat to medium and add shrimp and cook, stirring occasionally, until shrimp have turned pink and are cooked through.
1. Remove shrimp from pan and set aside. Add white wine, vinegar and parsley; bring to a boil then reduce heat to a simmer and continue to cook until liquid is reduced by half.
1. In a serving bowl, place chorizo and shrimp and drizzle with cooking liquid. Season with smoked paprika and pepper and serve immediately.