Shrimp and Chorizo in Adobo

This was very different, but I liked it. Sweet shrimp, spicy chorizo, and a tart sauce combine to really set your tastebuds dancing. I used very little sugar, as I'm a vinegar junky and like my sauces very tart. This came together very quickly and easily, definitely suitable for a weeknight dinner. I had U15 shrimp on hand, so I used them, but making this again, I'd say go for slightly smaller ones (as called for in the recipe). My only gripe is that there is way too much sauce- almost 2 cups. I'd cut that back at least by half, if not more. I used a little less than half, and still though I had more than I needed. I also cut back on the oil, using a bit more than one tablespoon, which I thought was plenty. Made for ZWT7- Emerald City Shakers

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