MEMORIES just in time for tomorrow's Super Bowl: MY INTERNATIONAL HORS D’ OEUVRE with a TWIST: SPAIN joins ITALY and MEXICO!

Crazy right? Indeed. My line of though was like this: If I get chorizos and Manzanilla Olives (from Spain); use Pesto and basil (from Italy); Salsa (from Mexico), and add shrimp loaded with spices, then I can come up with a mix of flavors that people will enjoy as hors d’ oeuvres at a party. BOOM!
 
Approximate Prep and Cooking Time: 35 MINUTES
Approximate Cost: $23.75 or $1.98 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 12
 
Ingredients
12 large shrimp tail on ($12.00)
12 Chorizo slices (thick) ($2.00)
12 Manzanilla Olives (.60)
12 basil leaves (.20)
12 small glass or plastic containers ($2.00)
12 large toothpicks (.10)
12 hors d’ oeuvres mini spoons (.50)
1 tsp. Roasted garlic and Herbs (.30)
1 tsp. Chimichurri flakes (.30)
1 tsp. Spanish paprika (.15)
1 tbsp. Extra Virgin Olive Oil (.40)
6 (1-1/2) tbsp. Pesto ($2.50)
12 tbsp. (2 per serving cup) of organic salsa ($2.50)
½ lemon sliced (.20)
 
Directions

• Clean the shrimp, pat dry and season with roasted garlic and Herbs; chimichurri flakes; Spanish paprika and extra virgin olive oil. Refrigerate for at least 1 hour.
• Remove the casing of the chorizos and cut slice under half an inch.
• Sauté the chorizo slices at med-high until crispy golden, remove set aside over paper towel.
• In the same chorizo oil, add the shrimp and cook just until they turn pink, remove from the skillet quickly and allow to cool down.
• Meantime, prepare your containers by adding 1-1/2 tbsp. Pesto to 6 containers and 12 tbsp. (2 per serving cup) of organic salsa to the other 6 containers.
• Add 1 Manzanilla Olives to each container.
• Pass a toothpick through the shrimp, the chorizo slice and end on the shrimp tail to secure it. Place one in each container, add a basil leave and a small slice of lemon to the rim of the container.

 DONE!