Serves:

Ingredients:

Directions:

Pat shrimp dry and season with salt, pepper and the remaining spices. Toss to make sure shrimp is well-coated with the spice mixture. Set aside.

Heat a large cast iron skillet over medium-high heat. Add Chorizo and brown on both sides (about 4 minutes). Remove Chorizo to a plate.

In the same skillet, add a little extra-virgin olive oil if needed (there should be a bit of Chorizo fat in the skillet already, though). Add diced
butternut squash to the heated skillet and saute until it just tender. Transfer the butternut squash to the plate of Chorizo.

In the same skillet, add a little extra-virgin olive oil and tilt skillet to make sure the bottom is well coated. Be sure oil is well-heated until
shimmering, but not smoking. Add the shrimp (shrimp should sizzle upon contact). Cook, stirring frequently, until shrimp flesh starts to turn a
little pink, but still not quite fully cooked (about 3 minutes or so depending on size of shrimp). Return the Chorizo and the butternut squash
to the skillet. Toss to combine. Cook another 3 minutes or until shrimp turns fully pink.

Transfer the contents of the skillet to a large serving platter. Squeeze ½ lemon on top, and add sliced red onions and hot peppers (if using). Garnish
with fresh parsley.

May be served as an appetizer with your bread of choice. Or turn it into dinner with a side of rice.