Instructions: Cook chorizo and onion in large skillet over medium-high heat, breaking up meat into small pieces with spoon. After about 5 minutes, add 1/4 cup water and continue to cook until onions are very soft and mixture is moist but not wet, 4 to 5 more minutes. Add shrimp and stir constantly until they are cooked through, 2 to 3 minutes. Add spinach and stir until it is thoroughly wilted, about 90 seconds.

Place 1/4 of chorizo into small (individual-serving) bowl lined with plastic wrap (be sure plastic wrap extends at least 1 inch beyond edge of bowl) and tamp down with spoon. Repeat in 3 more bowls with remaining chorizo.

To serve, put serving plate over bowl, then invert. Hold edges of plastic wrap on plate with your fingers and lift bowl, leaving plastic wrap in place over chorizo. This allows timbale to hold its shape and come out of bowl with ease. Juices will flow onto plate around timbale. Remove plastic wrap.

Serving suggestion: Serve with Goat Cheese Quesadillas (see recipe).

This recipe yields 4 servings.

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