Ingredients:

  • 24 Large Shrimp (approx. 450g), peeled and deveined
  • 150g Spanish Chorizo, sliced into 24 thin rounds
  • 1/4 tsp Salt
  • 1/8 tsp Baking soda
  • 60ml Honey
  • 30ml Soy sauce
  • 3 cloves Garlic, minced
  • 15ml Fresh lemon juice
  • 15g Unsalted butter, chilled
  • 1 French Baguette, sliced into 24 thin rounds
  • 30ml Olive oil
  • Fresh chives, finely chopped
  • Red pepper flakes (optional)

Instructions:

  1. Preheat oven to 200°C (400°F). Brush baguette rounds with olive oil and toast on a baking sheet for 5–7 minutes until golden and crisp.
  2. In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, and lemon juice to prepare the glaze.
  3. Pat the shrimp completely dry and toss with salt and baking soda. This ensures a snappy texture during searing.
  4. Place chorizo rounds in a cold skillet and turn heat to medium-high. Render the fat until the chorizo is fragrant and crisp, then remove rounds from the pan, leaving the rendered oil.
  5. Add the shrimp to the hot skillet with the chorizo oil. Sear for 90 seconds per side until they turn opaque and form a relaxed 'C' shape.
  6. Reduce heat to medium. Pour the honey garlic glaze into the skillet. Toss constantly for 1 minute until the sauce bubbles into a thick syrup. Remove from heat and stir in the chilled butter for a glossy finish.
  7. Assemble by placing one chorizo round on each toasted baguette slice, topping with a glazed shrimp, and garnishing with fresh chives and optional red pepper flakes.