1. Heat grill or grill pan to medium-high heat. In a bowl, whisk together oil through salt. Toss 2 tsp of the vinaigrette with shrimp. Thread shrimp onto two skewers. Set aside remaining vinaigrette.
2. Lightly coat peppers with oil. Grill on medium-high heat for 20 minutes, turning every 5 minutes. Transfer to a bowl and cover with plastic wrap to cool slightly. Peel and discard skins (it's okay to leave a little on). Meanwhile, grill the onion until soft (5 minutes per side). Quater peeled peppers, discarding stems and cores. Toss with remaining vinaigrette.
3. Grill the 4 chorizo halves 3-4 minutes per side. Slice into half moons. Grill shrimp skewers 2 minutes per side until cooked through.
4. Arrange pepper quarters and onion slices on a large platter. Scatter chorizo and shrimp on top and drizzle with remaining vinaigrette. Garnish with fresh chopped flat leaf parsley and serve.
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