Step 1

Arrange a rack in the middle of the oven and heat the oven to 400°F.

Step 2

Thinly slice 7 to 8 ounces cured chorizo crosswise and place on a rimmed baking sheet (line with parchment paper first if desired). Trim the tough ends from 2 medium bunches broccolini, then cut crosswise into 1 1/2-inch pieces. Place on the baking sheet. Add 1 pound peeled and deveined large shrimp, drizzle with 1 tablespoon olive oil, and season with 1/2 teaspoon kosher salt. Toss to combine and arrange into an even layer.

Step 3

Roast until the shrimp are opaque and just cooked through, 12 to 14 minutes.

Step 4

Remove the baking sheet from the oven. Finely grate 1 small garlic clove and the zest of 1 medium lemon over the shrimp mixture and toss to combine. Halve the lemon and squeeze the juice from one half (1 1/2 to 2 tablespoons) over the shrimp and toss again to combine. Taste and season with more kosher salt as needed. Cut the remaining lemon half into wedges and serve with the shrimp, chorizo, and broccolini for squeezing.