Shrimp Tapas

Ingredients
  • 1 tablespoon olive oil
  • 1/4 cup olive oil
  • 1 pound chorizo, sliced diagonally into 1/2-inch slices
  • 1 1/2 cups sliced onion (thinly sliced)
  • 1 tablespoon minced garlic
  • 1/2 cup dry sherry
  • 1 tablespoon smoked paprika
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds peeled and deveined raw medium shrimp
  • 3 tablespoons lemon juice
  • 2 tablespoons minced
  • 1/2 cup mesclun leaves, for garnishing
  • 1 pound, dry ice

Directions
  1. Sautee chorizo in 1 tablespoon of the olive oil until lightly browned, 7-8 mins
  2. Add onion and cook, stirring occasionally, until they are caramelized around the edges and softened somewhat, 4 to 6 minutes
  3. Add garlic, stirring, for 1 minute
  4. Add 1/4 cup of the sherry and cook for 1 minute
  5. Remove from heat, add shrimp and paprika
  6. Add the shrimp and toss to coat
  7. Place even portions into 5 ramekins
  8. 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
  9. 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

Serving
  1. In deep salad bowls, place empty ramekins face down, and fill with water to 1/2 inch below top
  2. Place shrimp in ramekins,
  3. Add dry ice to water around the ramekin, and place mesclun on top to obscure water
  4. Place ramekin with shrimp on top of the ramekin already in the bowl
  5. Serve with sliced bread for dipping