This is a great light dish, perfect for all occasions and time of year. It should be well seasoned, even a bit spicy if you like, but with depth of flavor and balance. The sweet shrimp go well with the Spanish chorizo, different from the Mexican fresh chorizo Spanish chorizo is cured and has a ton of character paired with other ingredients. Don’t over cook the delicate shrimp, they should turn slightly pink, gain some firmness but still remain opaque in the center. Serve in the pan you prepared it in and use the baguette to soak up all the flavor left behind.