The spices in the chorizo flavor the dish, and the fat rendered from the chorizo sautés the vegetables, making this a quick meal to put together.
9 oz chorizo
2 lb shrimp, peeled and deveined
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
2 tsp Mexican oregano
Cilantro for garnish
Limes for garnish
Brown chorizo in large pan, rendering fat.
Add onions and peppers, stir to cover in fat and let cook until softened.
Add oregano, stir to combine.
Add shrimp and cook 3-5 minutes, until the shrimp turn pink.
Garnish with cilantro and a squeeze of lime.
I served this in corn tortillas with avocado.