I was looking for another seasoning for shrimp carpaccio. I had thought of bottarga, but I did not have any. I thought of grated bonito but, that seemed to assertive for ruby shrimp. What else would really make the flavors of the carpaccio pop? Chorizo. Try grating chorizo. I did, and it worked. It grated like a delicate Parmesan cheese, fine whispers of cured meat. The grated chorizo led the way and dictated the balancing flavors: celery leaf, epazote, cilantro, dried black lime, chufa nut and marinated matsutake mushrooms drizzled with manni olive oil.