Shrimp and Chorizo Tapas by Emeril

Saw this tonight on Tv. looked yummy.

• Ready In: 43 mins
• Serves: 6-8

Ingredients

• 1  tablespoon Spanish olive oil
• 1⁄4 cup Spanish olive oil
• 1  lb  chorizo sausage, sliced on the diagonal into 1/2-inch slices
• 1 1⁄2 cups  thinly sliced onions
• 1  tablespoon  minced garlic
• 1⁄2 cup dry sherry (fino)
• 1  tablespoon  spanish paprika
• 2  teaspoons salt
• 1  teaspoon  freshly ground black pepper
• 1 1⁄2 lbs  peeled and deveined raw medium shrimp
• 3  tablespoons lemon juice
• 2  tablespoons  minced parsley, leaves
•  crusty bread, for serving

Directions

1. In a large skillet or cazuela, heat 1 tablespoon of the olive oil and saute the sliced chorizo until it begins to brown around the edges, 7 to 8 minutes. Add the onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add 1/4 cup of the sherry and cook for 1 minute. Add the shrimp, paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, and cook, stirring occasionally, until pink and cooked through, about 4 to 5 minutes. Add the remaining 1/4 cup of sherry and 1/4 cup olive oil, lemon juice, parsley and remainder of the salt and pepper; stir to combine and remove from the heat. Serve immediately, on small plates with any accumulated cooking juices spooned over the top. Pass the bread at the table.