Fried shrimps with Spanish chorizo ​​and grilled lemon. An idea for a quick and delicious romantic dinner - Valentine's Day dinner.

Shrimp with Spanish chorizo ​​is an easy and quick recipe. This is a great option for a dinner for two. It can be an ordinary dinner, such as without an occasion, or a more romantic one, e.g. Valentine's Day dinner. Squeezed juice from grilled lemon will add a unique taste and character to the dish.

Grilling lemons is a great way to add a slightly smoky flavor to your food. When grilling or tanning lemons in a heated pan, the heat intensifies the flavor of the fruit and loosens the juices. In addition, halves of grilled lemons look beautiful and smell great.

How to grill lemons? We can do this in several ways:

• in a grill pan
• in a pan
• in the oven
• over a fire on a gas stove
• we can singe them with a crème brûlée torch
• above the campfire
• in the barbecue season on the outdoor grill

Grilled lemons are very tasty and can bring a lot of citrus freshness to many dishes. They will be a perfect addition to grilled fish, vegetables or chicken. They go great with seafood and as an addition to salad dressings. Grilled lemon pieces are also a fantastic addition and decoration for drinks, cocktails and lemonade.

The recipe is very simple, just cut the washed lemon in half crosswise. Depending on the use, optionally, we can smear the side of the flesh with olive oil and sprinkle with salt. Place the lemons cut side down on the hot grill or hot pan. Heat for about 3 minutes, until the fruit is slightly browned on the cut side.

INGREDIENTS for two people

• 400 g of shrimp, without heads and shells
• 150g chorizo
• 2 cloves of garlic
• 1 tablespoon of olive oil
• 1 teaspoon of chili flakes or 1 piece of fresh chili pepper
• 2 tbsp chopped parsley
• juice and zest of 1/2 lemon
• 1 lemon for grilling plus olive oil
• baguette or ciabatta to serve

EXECUTION

1. Grill the lemon - cut the washed lemon in half crosswise, smear it from the flesh side with olive oil and place it cut-side down on a hot grill or hot pan. Heat for about 3 minutes, until the fruit is browned on the cut side.
2. Fry the chorizo ​​slices for 3 - 5 minutes in a hot pan. Remove them from the pan and set aside. Leave the rendered sausage fat in the pan.
3. After frying the chorizo, add olive oil to the pan. If the sausage has not rendered too much fat, you can double the amount of oil.
4. Cut the garlic and chili pepper into slices and throw them into the hot fat. Fry over medium heat for about 1 minute, not too long or the garlic will turn bitter.
5. Increase the fire, add the prawns and fry for about 1 minute, turning the prawns all the time.
6. Add the juice of half a lemon and the chorizo ​​slices, mix and cook briefly, 1 - 3 minutes, until the prawns are pink.
7. Serve sprinkled with grated lemon peel and chopped parsley.
8. Shrimps with chorizo ​​are served with bread and halves of grilled lemons, so that everyone can adjust the amount of squeezed juice.

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