Prepare shrimp. Mix remaining ingredients, except for chorizo & parsley, in a large ziploc bag. Add shrimp, seal and place in refrigerator to marinate for at least 30 minutes.
At this time, if using wooden skewers, place in water and let soak for 30 minutes to prevent burning once placed on grill.
When ready to assemble, cut chorizo into ¼" thick rounds. Thread one shrimp then one piece chorizo alternately onto skewers. I used very long metal skewers and wound up using 5 skewers.
Once assembled, place on grill for approximately 2-3 minutes per side or until shrimp are pink and chorizo is slightly charred.
Serve over rice, either long grain & wild rice or a nice rice pilaf, and garnish with chopped parsley.
You can also serve these as appetizers by cutting the wooden skewers in half and placing one shrimp and one piece of chorizo on each skewer and cooking as above. This will give you 18 small appetizers. Cook time does not include the marinating time.