Servings: Makes about 12 skewers
Soak the bamboo skewers in water for 30 minutes.
Put the softened butter in a bowl.
In a small saucepan, cook the chorizo over moderate heat until the fat just starts to render, about 2 minutes. Scrape the chorizo and fat into the butter. Add the lemon zest, lemon juice and parsley and use a fork to mix together well. Season with salt.
Put the shrimp on the bamboo skewers. Coat the shrimp with the chorizo mixture. Grill the shrimp and serve.