Peel N Eat Shrimp and Cajun Corn

First thing is first, wine selections for the past few days:
Kin and Country
Valdigue
Paso Robles, CA
2013
This wine is extremely smooth and drinks like a mature Pinot Noir.

Costa Pietra
Nero D'Avola
2013
Sicily, Italy
Easy to drink, wonderful pick for any occasion

Cajun Peel N eat shrimp
Cajun seasoning
paprika
garlic
crushed red pepper
pepper
salt
Joe's stuff
salt
3 tbsp butter
1 tbsp canola oil
1 tbsp worsteshire
2 lbs 20-25 raw, shell on and split shrimp
Directions: add butter, canola oil and worsteshire to a large pan. Heat it up over medium heat. Once melted add the shrimp and all the seasoning. Use your judgment on the seasoning - maybe start with a 1/2 tsp of each. Heat and toss often for about 7 minutes.

Cajun Corn
1 link of chorizo, casing removed and diced small
1 jalepeno pepper, diced small
1 tbsp bacon fat
3 tbsp butter
1 bag of frozen corn
1 tsp paprika
1/2 tsp garlic powder
1 tsp pepper
1/2 tsp salt
Directions:
Heat a large saute pan to medium low heat with bacon fat and chorizo. Render the fat for about 6-8 minutes. Add the jalepeno. Stir and let cook for about 5 minutes more. Add the seasonings and corn and toss. cook, stirring often for about 10 minutes. Add the butter at the end and toss to melt. Serve alongside shrimp

Enjoy
Julianne