Toward the end of the afternoon, an idea struck me: I bet chorizo would be good with shrimp! A little Googling brought me round to this recipe. I ended up following it pretty much to the T, except that I only put in half the salt it called for, and instead of serving tapas-sized portions with bread, I loaded plates up with sauteed spinach and served big portions.
This came out really well, and I'd absolutely make it again, though I WILL say: I only used half of the salt the recipe called for and it was still VERY salty. I would knock the salt back even further next time, for sure.
|Shrimp and chorizo sausage|