Lexington Seafood Company

Ingredients

• 1 pound peeled and deveined gulf shrimp, about 30 pieces
• 1/2 pound dry Spanish chorizo (not Mexican chorizo), cut into 15 1/2 inch slices.
• 1 tablespoon extra virgin olive oil
• 2 teaspoons salt
• 1 teaspoon spanish hot smoked paprika
• 1 teaspoon cumin
• 1 teaspoon oregano