This recipe is so simple! It's a great snack hors d'oeuvre from Blue Ribbon cookbook. They have you just toss it all together and bake it at once, but I think it would do better with a little time to marinate. We had it in the winter, but I think this would be a great summer dish to eat outside with some rose.
8-10 medium size shrimp (or fewer if you can find jumbo shrimp), peeled and deveined - leave the tail on for looks
1 small dried Spanish chorizo, cut into 1/4" half moons
2 cloves garlic, peeled and thinly sliced
salt and pepper
fresh parsley, roughly chopped