Pan-Seared Shrimp With Hot Chorizo Butter

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2 hot chorizo sausages (5 ounces)

1 stick (4 ounces) unsalted butter, softened

2 scallions, coarsely chopped

3/4 teaspoon pimentón picante (see Note) or hot paprika


1 3/4 pounds medium shrimp, shelled and deveined

3 tablespoons brandy

2 tablespoons water

Lemon wedges and crusty bread, for serving

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