Easy Roasted Shrimp with Garlic and Chorizo

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. 

Serves 2

Ingredients:

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

olive oil

salt and pepper

fresh parsley, roughly chopped

Directions:

Toss everything together in a bowl with a good amount of olive oil and salt and pepper. Let it sit for at least 30 minutes.

Preheat the oven to 400. Pour everything into a pie tin or earthenware oven container. 

Roast until the shrimp is just pink and cooked through (8-10 minutes tops). 

If your cooking vessel is pretty enough, just serve it in that, or pour it into a shallow bowl. Top with parsley.