Step 1: Prepare the Ingredients

1. Prep the Shrimp: If your shrimp are frozen, thaw them completely. The best way is to place them in a colander in the refrigerator overnight. For a quicker method, place them in a bowl of cold water for about 15-20 minutes. Once thawed, rinse and pat them completely dry with paper towels. This is a critical step; a dry surface allows the shrimp to sear rather than steam.

2. Slice the Chorizo: Using a sharp knife, slice the Spanish chorizo into rounds that are about 1/3-inch thick. You want them thick enough to be sturdy on the skewer but not so thick that they take too long to heat through.

3. Soak Your Skewers: If you are using wooden or bamboo skewers, place them in a shallow dish of water to soak for at least 30 minutes.

Step 2: Create the Marinade and Marinate the Shrimp

1. Whisk the Marinade: In a medium-sized mixing bowl, combine the 1/4 cup of olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper. Whisk until well combined.

2. Reserve a Portion: Spoon out about 2 tablespoons of the marinade into a small, separate bowl and set it aside. This will be used for brushing on the skewers as they cook.

3. Marinate the Shrimp: Add the dried shrimp to the large bowl with the remaining marinade. Toss gently to ensure every shrimp is evenly coated. Let the shrimp marinate at room temperature for 15-20 minutes. Do not marinate for longer than 30 minutes, as the acid in the lemon juice can start to “cook” the shrimp (like in ceviche) and make the texture tough.

Step 3: Assemble the Skewers

1. Create the Pattern: Thread the shrimp and chorizo onto your soaked skewers, alternating between them. A good pattern is one piece of chorizo followed by one shrimp.

2. The “C” Curve: For a beautiful presentation and even cooking, curve each shrimp into a “C” shape, piercing it first near the tail and then again near the thicker head end. You can even tuck a chorizo slice snugly into the curve of the shrimp.

3. Load the Skewers: You should be able to fit 2-3 shrimp and 2-3 slices of chorizo on each skewer, depending on their size. Don’t overcrowd them. Leave a little space at each end of the skewer to make them easy to handle.

Step 4: Grill to Perfection

1. Preheat the Grill: Preheat your gas or charcoal grill to a medium-high heat, around 400-450°F (200-230°C). A hot grill is essential for getting a good sear.

2. Clean and Oil the Grates: Once hot, use a grill brush to clean the grates. Then, use tongs to wipe the grates with a paper towel dipped in a high-smoke-point oil (like canola or vegetable oil).

3. Grill the Skewers: Place the assembled skewers directly on the hot grates. Grill for 2-3 minutes per side. The shrimp will cook very quickly.

4. Brush with Reserved Marinade: After you flip the skewers for the first time, use a silicone brush to lightly baste the cooked side with the reserved marinade you set aside earlier. This adds an extra layer of flavor.

5. Check for Doneness: The skewers are done when the shrimp are pink, opaque, and slightly curled, and the chorizo has developed some light char marks on the edges. Be very careful not to overcook the shrimp, or they will become rubbery. It’s better to pull them a moment early than a moment too late.

Step 5: Garnish and Serve Immediately

1. The Final Flourish: Remove the skewers from the grill and arrange them on a serving platter.

2. Garnish: Sprinkle generously with the finely chopped fresh parsley. If desired, you can give them a final, light squeeze of fresh lemon juice to brighten all the flavors.

3. Serve Hot: These are best served immediately, while the shrimp are tender and the chorizo is warm and sizzling.