Shrimp Marinade ~
Mix all of the ingredients together and let shrimp marinate in the refrigerator for 1-24 hours.
Crostini, Texas chorizo and grilled shrimp ~
In a sauté pan, cook chorizo. Use a wooden spoon to crumble the chorizo. Cook until it is thoroughly cooked, about 10 minutes. Remove from heat and add the gouda pieces. Stir until cheese is melted.
Combine the oil and butter in a small bowl. Brush each slice of bread generously with the mixture, and sprinkle with salt and pepper. On a grill or a skillet, cook until toasty, about 2 minutes on each side.
Grill or sauté the shrimp. They will take approximately 2 minutes on each side. The shrimp will turn pink and opaque in color when done.
To serve, place 1 ½ tablespoon of chorizo and cheese mixture on a crostini and top with a grilled shrimp. Serve with a glass of Myka Cellars Spanish Cowboy.