b'Over hot coals or high heat, grill the shrimp, turning them once, for about 4 minutes totallong enough to mark them with nice grill marks. The residual heat will finish the cooking.TO PREPARE THE WARM POTATO, ARUGULA & CHORIZO SALAD:Slice the potatoes and chorizo into V-inch pieces. You should have about equal quantities of potato and sausage.In a nonstick skillet, heat the oil and saut the potato and sausage until lightly browned and warmed through. Transfer the potato and sausage slices to a medium-sized bowl. Add the arugula and toss with the vinaigrette to coat. Season, and set aside until ready to assemble.TO PREPARE THE SMOKED PAPRIKA VINAIGRETTE:In a small bowl, mix together all the ingredients.TO SERVE:Divide the warm potato, arugula and chorizo salad among 4 plates, and top with 2 each (for a first course) of the warm grilled shrimp.Drizzle with Meyer lemon-flavored olive oil or extra virgin olive oil, sprinkle the plate with smoked paprika, and garnish with the micro greens.CHEF STELLINOS SUGGESTED WINE PAIRING:Durbanville Hills Sauvignon Blanc190'