Juicy shrimp, crispy Chorizo Ibérico, plenty of garlic, and a squeeze of lemon, all sizzling in one skillet. The chorizo brings smoky, savory goodness to every bite, while fresh parsley and lemon keep things bright. Add toasted bread for dipping, and don’t let a drop of those pan juices go to waste.

Ingredients:

For the Shrimp:

• 1½ lbs large shrimp, peeled and deveined
• ½ cup Mercado Famous Chorizo Ibérico, thinly sliced
• 6 cloves garlic, finely minced
• 2 tbsp olive oil
• 2–3 dried cayenne peppers, crumbled
• 1 medium lemon, juiced
• 1 tsp kosher salt, plus more to taste
• Freshly cracked black pepper
  

For Finishing:

• Fresh parsley, roughly chopped
• Lemon wedges
• Toasted crusty bread
• Extra-virgin olive oil
  

Directions:

1. Crisp the chorizo. Heat olive oil in a large skillet over medium-high heat. Add the Chorizo Ibérico and cook for 2–3 minutes until lightly crisped. Transfer to a plate, leaving all those flavorful oils behind.
2. Bring on the garlic. Add the minced garlic and cayenne peppers to the skillet. Stir for 60–90 seconds until fragrant and lightly golden. Keep an eye on it; burnt garlic is not invited.
3. Sizzle the shrimp. Add the shrimp in a single layer and season with salt and pepper. Cook for 1½–2 minutes per side, until pink and nearly cooked through.
   
4. Make it bright. Squeeze in the lemon juice, return the chorizo to the skillet, and toss for another 30–60 seconds until the shrimp are cooked through and coated in those smoky, garlicky pan juices.
5. Dip, dunk, repeat. Finish with fresh parsley, a drizzle of olive oil, and extra lemon. Serve straight from the skillet with toasted crusty bread for soaking up every last drop.