Nonstick foil makes for super easy clean-up and allows you to use less spray. If you’re using regular foil, just lightly spray the side that will be the inside of the packet with canola oil cooking spray. Regardless of what brand you use, I recommend going for the heavy-duty stuff, as it will be less likely to rip or puncture on the grill.
Foil packets can be prepped ahead and refrigerated until ready to cook. They are perfect for grilling on a gas or charcoal grill, or even over a campfire!
Crumbling the raw chorizo sausage into small pieces ensures it cooks at the same rate as the shrimp. Large pieces may not cook through in the same time and could result in undercooked sausage or overcooked shrimp. Alternatively you could use cured, Spanish-style chorizo.