1 lb. cleaned, deveined, fresh shrimp
1 pkg. chorizos saugage (Goya)
1/2 c. light olive oil
2 cloves of garlic (or to taste)
1/4 c. white wine
1 lemon
2 tbsp. fresh chopped parsley

Peel and slice saugage into bite-size pieces. Fry in skillet with 1/2 cup light olive oil. Add white wine, lemon and garlic. Mix until cooked (about 2 minutes). Do not burn garlic. Add shrimp and stir until both sides are cooked (about 4 minutes). Then add parsley and stir. Serve with your favorite yellow rice and loaf of French bread. Quick and easy and delicious.