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1
Preheat the oven and prepare the fries according to the package directions.
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2
Preheat a large griddle or nonstick skillet over medium-high to high heat.
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3
Place the chicken in a bowl.
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4
Set aside a handful of whole parsley leaves and finely chop the rest.
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5
Add half of the chopped parsley and a little less than half of the chopped garlic to the bowl with the chicken.
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6
Next, add the chopped onions, 2 teaspoons (2/3 palmful) of the paprika, about 2 teaspoons of the hot sauce, the zest of 1 lemon, and the grill seasoning.
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7
Pour a healthy drizzle of EVOO around the outside of the bowl.
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8
Combine the mixture and form 4 patties.
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9
Place the patties on the griddle and cook for 5 minutes on each side.
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10
Place the chorizo on the griddle alongside the burgers.
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11
Try to weight down the chorizo to keep it from curling up by placing a plate or small skillet on the sausage and adding something heavy from your pantry, such as canned goods, to weight it down.
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12
Cook for just 2 or 3 minutes on each side.
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13
The chorizo is already fully cooked; youre just crisping the edges and heating it through.
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14
Transfer to a platter and keep warm.
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15
Squeeze about 1 tablespoon of the lemon juice over the shrimp, then season them with a little coarse salt and drizzle them with EVOO.
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16
Grill the butterflied shrimp alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo.
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17
Remove the patties and shrimp and add to the chorizo, loosely tenting to keep warm.
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18
Drizzle the rolls with EVOO and place cut side down on grill.
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19
Weight the rolls down and press to toast and char them on both sides.
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20
Place the pimiento peppers and mayo in a food processor and add the reserved whole parsley leaves, the zest of the second lemon, the remaining 2 teaspoons of hot sauce, and a few pinches of salt.
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21
Process together until the dressing is smooth.
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22
Melt the butter together with the remaining chopped garlic over low heat until the garlic sizzles in the butter.
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23
Remove the fries from the oven and place in a large bowl.
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24
Add the remaining chopped parsley to the bowl and pour the melted garlic butter over the fries, then season with salt and toss.
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25
Mound some chopped lettuce on the roll bottoms, then top with chorizo, chicken patties, and shrimp.
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26
Slather the bun top with pimiento mayo and set in place.
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27
Serve extra mayo with the fries for dipping.
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28
To butterfly the chorizo chunks, cut into and across but not all the way through the sausage, then spread the meat, like wings.
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29
For the shrimp, cut along the incision used to devein the shrimp, then spread it open.
