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Ingredients

• 2 hot chorizo sausages (5 ounces)
• 1 stick (4 ounces) unsalted butter, softened
• 2 scallions, coarsely chopped
• 3/4 teaspoon pimentón picante (see Note) or hot paprika
• Salt
• 1 3/4 pounds medium shrimp, shelled and deveined
• 3 tablespoons brandy
• 2 tablespoons water
• Lemon wedges and crusty bread, for serving

Description

Chorizo Makes This Shrimp Smoky And Moderately Hot. The Spectacular Spanish Paprika Called Pimentón Picante Adds Another Layer Of Smoke And Spice.

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