Chorizo Shrimp Stacks

Pair with: Moscato or Pink Moscato


  • 1 pound extra large shrimp (16 – 20 count, peeled, deveined)
  • 1/3 pound chorizo (cut into 3/8" – 1/2" slices)
  • 1/4 cup minced fresh flat leaf Italian parsley
  • 20 wooden toothpicks


Preheat broiler.

Place one shrimp on top of each slice of chorizo. Put each stack on a rimmed baking sheet.

Cook under broiler (at least 6" below flame) for 3 – 5 minutes. Remove from oven and secure each stack with a toothpick and place onto a serving platter.

Lightly sprinkle each stack with parsley.