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1
Preheat oven to temperature on back of sack of fries and scatter them across a thin nonstick cookie sheet in a single layer.
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2
Cook fries according to package directions.
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3
Preheat a large griddle or nonstick skillet over medium-high to high heat.
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4
Place chicken in a bowl.
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5
Separate out a handful of the parsley leaves and leave them whole.
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6
Chop the remaining and take half of the chopped parsley and place it in the bowl with the chicken.
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7
Add 3 cloves of the chopped garlic, a little less than half the total amount.
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8
Next, add 2 teaspoons or a palm full of paprika, about 2 teaspoon hot sauce and the zest of 1 lemon.
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9
Measure out a palm full then half again of the grill seasoning and add that to the chicken.
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10
Pour a healthy drizzle of extra-virgin olive oil around the inside of the bowl using a spatula.
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11
Mix the chicken and form 4 patties.
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12
Wash up and add the patties to the grill.
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13
Cook 5 minutes on each side.
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14
Place the chorizo above or alongside burgers.
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15
Try to weight the chorizo down to keep it from curling up by topping a plate or small skillet on the sausage and adding something heavy from your pantry like canned goods to weight it down.
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16
Cook sausage just 2 or 3 minutes on each side.
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17
It is already fully cooked, you're just crisping the edges and heating it through.
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18
Place the pimiento peppers and mayonnaise in a food processor and add the whole parsley leaves, the chopped onion, the zest of a lemon, 2 teaspoons hot sauce and a few pinches of salt.
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19
Turn the processor on and grind until the dressing is smooth and even.
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20
Squeeze a little lemon juice over the shrimp or prawns, about 1 tablespoon then season them with a little coarse salt and drizzle them with EVOO.
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21
Grill the butterflied shrimp or prawns alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo.
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22
Remove the patties and shrimp and add to the chorizo loosely tenting to keep warm.
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23
Drizzle rolls with extra-virgin olive oil and place cut side down on grill.
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24
Weight the rolls down and press to toast and char them on both sides.
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25
Melt butter together with remaining 4 cloves chopped garlic and 2 teaspoons sweet paprika over low heat until garlic sizzles in butter.
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26
Remove the fries from the oven and place in a large bowl.
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27
Add the chopped parsley to the bowl and pour the melted garlic butter over the fries then season with salt to your taste.
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28
Add chopped lettuce to roll bottoms then top with chorizo, chicken patty and shrimp.
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29
Slather the bun top with pimiento mayonnaise and set in place.
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30
Serve extra mayonnaise with fries for dipping.
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31
* To butterfly the chorizo chunks or shrimp, cut into and across but not all the way through then spread the meat, like wings.
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32
For the shrimp, cut along the deveined incision, then spread it open.
