This is a mainstay for Sunday dinners in our house. We both love seafood with spice and of course garlic. Alas, lemon + garlic = an unsightly blue garlic chip. So I search the Hollywood Farmers' Market for inspiration and found it at an herb stand, lemon verbena and lemon grass. You can make this as spicy as you wish. If you only like a bit of heat leave out the Thai Chiles and only use the chorizo. <br /> <br />You can serve over pasta in which case I'd swirl two tablespoons of butter into the final product. We tend to grill bread and dunk until all the wonderful juice is gone.

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