INGREDIENTS
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1/2 pound medium shrimp (about 30 shrimp), peeled and deveined if necessary
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1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds
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1 clove garlic, finely minced
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1/2 teaspoon dried oregano
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1 Tablespoon red wine vinegar
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1 Tablespoon dry Sherry
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1/4 cup extra virgin olive oil, plus more for the pan
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2 Tablespoons chopped fresh flat-leaf parsley