Grated Chorizo

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.