Shrimp and 'Shrooms with Sherry

Ingredients

• 1 tablespoon peppercorns black
• 2 tablespoons butter 
• 0.3 cup cooking sherry dry
• 2  bay leaves fresh
• 0.5 cup flat-leaf parsley fresh
• 2 tablespoons thyme leaves fresh
• 6 cloves garlic peeled
• 1.3 pounds very mushrooms white
• 3 tablespoons olive oil extra-virgin
• 1 tablespoon orange zest 
• 1  chile pepper red chopped
• 0.5 medium onion red coarsely chopped
• 1 pound shrimp deveined peeled

Equipment

• food processor
• frying pan

Directions

1. In a food processor, process the parsley, onion, bay leaves, garlic, peppercorns, orange zest, thyme leaves, and chile into a paste.
2. Heat the extra-virgin olive oil, 3 turns of the pan, in a large skillet over medium-high heat. Lightly brown the mushrooms for about 8 to 10 minutes, and then add the paste to the pan and stir.
3. Add the shrimp and cook until they are pink and firm. Deglaze the pan with sherry, add the butter, and toss to melt.
4. Serve immediately.