4 cups prepared mashed potatoes
1½ lb. chorizo (I prefer chunky kind)
Extra large or colossal shrimp (the bigger the better - 3-4 shrimp per person).
1-2 tablespoons canola oil
¼ cup chopped cilantro
½+ teaspoon salt
No nutrition information available
In a medium skillet over medium heat add oil. When ready add chorizo, breaking it up with a wooden spoon. Set aside when cooked, leaving fat from chorizo in skillet. If needed, add a little more oil. Saute shrimp leaving shells on until done, about 1½ minutes per side. Salt lightly and remove to plate. Cover with oil to keep warm.
Return chorizo to skillet and add a little water to skillet to moisten the chorizo a bit. Not too much. You can also use a little butter or oil instead of the water if you prefer.
Assembly - Spoon one cup of mashed potato in the center of the plate, leaving an indentation in the middle to spoon some chorizo into. Place the shrimp standing up in the middle. 3 makes a nice triangle. Spoon a little more chorizo over the top and down the center of the shrimp. Finish with chopped cilantro.