Mix together 17.6 oz of ground pork shoulder, 2 cloves of garlic, grated, 1 1/2 tsp of Mexican chili powder, 1 1/2 tsp of sweet paprika, 1 tsp of hot paprika, or cayenne powder, 1 tsp of red wine vinegar, 1 tsp of tequila, 1 tsp of salt, 1/2 tsp of freshly ground black pepper, 1/2 tsp of dried oregano, 1/4 tsp of ground cumin until evenly combined.
Cover with plastic wrap and let sit in the fridge for at least 1 hour, or you can certainly make this the day before and keep in the fridge.
PREPARING GARLIC SHRIMP
After peeling, deveining and rinsing the shrimps/prawns, dry them really well on a clean towel.
Mix evenly with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min to 1 hour.
PREPARING THE PAPRIKA MAYO
Mix together 3 tbsp of mayonnaise, 1 tbsp of tomato paste, 1 1/2 tsp of paprika, 1 tsp of yellow mustard, juice of 1 lime until combined well.
PREPARING THE BURGER
Divide the chorizo-mixture into 4 equal portions, then shape into patties. It’s very important to make sure the diameter of the patties is slightly larger than the diameter of the buns.
OPTIONAL: dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts.
Heat up 1 tbsp of olive oil in a skillet over medium-high heat until really hot, then add a small nub of unsalted butter in there and the chorizo patties (maximum 2 patties at a time).
Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded manchego cheese on top (2~3 tbsp on each).
Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1~2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through.
Transfer the patties with whatever crispy cheese-bits on the side, onto a plate and let rest.
Keep the chorizo drippings in the skillet and cook the shrimps/prawns on high-heat, about 1 min on each side until just cooked through. Then set aside.
If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.
Apply a good layer of paprika mayo on both sides of the buns, then put 2 thinly sliced tomatoes (optional) and a chorizo patty on top.
Slice the shrimps/prawns lengthwise and place over the patty. Close it off with the top bun.