Pan-Seared Shrimp with Hot Chorizo Butter
Chorizo makes this shrimp smoky and moderately hot. The spectacular Spanish paprika called pimentón picante adds another layer of smoke and spice. Amazing Seafood Recipes
The chorizo butter can be frozen for up to 1 month.
Pimentón picante can be mail-ordered from the Spanish Table, 206-682-2827; www.tablespan.com
A light, fruity rosé with good acidity is the best counterbalance to the spicy and smoky flavors in this dish.