Combine paprika, pepper, garlic, oregano, cayenne & thyme in a bowl. Add shrimp, toss to coat and set aside.
In the meantime, grill chorizo sausages for about 4 minutes per side and then cut into 1” rounds. (or you can just fry them instead.)
Melt butter in olive oil in a large skillet over medium heat. Add Worcestershire sauce, and lemon juice; stir for 1 minute and add shrimp and cooked chorizo. Sauté until the shrimp is opaque in center but pink on the outside (3 – 4 minutes).
Transfer to large bowl. Pour pan juices over the shrimp and chorizo and serve over savory couscous or steamed rice.
Tips & Variations
Another option is to serve it over short pasta like penne or farfalle.
It also looks beautiful over sautéed garlicky spinach – and tastes great too!!