MEXICAN CHORIZO AND GARLIC SHRIMP BURGER
Steps:
- Garlic shrimp: After peeling, deveining, and rinsing the shrimp, dry them really well on a clean towel. Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 minutes to 1 hour. Paprika mayonnaise: Mix all of the ingredients together until even, then set aside. Burger: Divide chorizo into 4 equal portions, then shape it into patties. The next step is a little unconventional, but I like to dust a thin layer of flour on both sides of the patties so that they pan-fry into nice crusts (you can take this as optional). Heat 1 tablespoon of olive oil in a skillet over medium-high heat, then add a small nub of unsalted butter and the chorizo patties (maximum 2 patties at a time). Leave patties to pan-fry without moving, until nicely browned crust has formed on the bottom. Turn patties over, then add shredded Manchego cheese on top (2 to 3 tablespoons per burger). Cover skillet completely with a lid and keep cooking on medium-high heat for another 1 to 2 minutes, just until center of the patties is cooked through. Transfer patties with whatever crispy cheese-bits on the side, onto a plate and let them rest. Keep chorizo drippings in the skillet and cook shrimp on high heat, about 1 minute on each side until just cooked through. Then set aside. Apply good layer of paprika mayonnaise to both sides of buns, then put 2 thinly-sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over them the patty
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