This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.
1 pound large shrimp , shells removed but tails left on½ tsp. fine sea salt, plus more to taste2 ounces hard chorizo, thinly sliced Remove 3 wide strips of zest from the orange and set aside. Halve the orange and squeeze the juice into a small bowl; reserve.Combine the shrimp, garlic, orange zest, bay leaves, rosemary, salt, pepper, and both kinds of paprika in a mixing bowl and drizzle the orange juice over all. Toss to combine.
Heat a heavy ovenproof sauté pan over medium-low heat and add ⅓ cup of the olive oil. When it feels warm to the touch, add half of the shrimp, including half of the orange peels and bay leaves. Add half of the chorizo and olives and toss to coat. Pop the skillet into the hot oven and bake for 5 minutes, then flip the shrimp. Continue to bake until the garlic sizzles and the shrimp have curled into loose C shapes, another 3 to 5 minutes, depending on their size.
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