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Shrimp with Chickpeas and Chorizo

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  1. 2 tablespoons extra-virgin olive oil
  2. 1 ounce dry chorizo, halved and thinly sliced
  3. 1/2 pound medium shrimp, shelled and deveined
  4. 2 scallions, thinly sliced
  5. 1 garlic clove, minced
  6. 1 cup canned chickpeas, drained
  7. 2 teaspoons tomato paste
  8. Salt and freshly ground pepper
  9. 1/2 cup dry white wine
  10. Crusty bread, for serving
  1. In a medium skillet, heat the olive oil. Add the chorizo and cook over high heat until lightly browned, about 2 minutes. Add the shrimp, scallions, garlic, chickpeas and tomato paste, season with salt and pepper and cook, stirring, for 1 minute. Add the wine and cook over low heat, stirring occasionally, until the shrimp are cooked through and the liquid is slightly reduced, about 2 minutes. Serve in bowls with crusty bread.
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