In a medium bowl, combine the large, peeled shrimp with minced garlic, Italian seasoning, lemon juice, and olive oil. Let it marinate in the refrigerator for 30 minutes.

Heat a large skillet over medium-high heat and add whole bell peppers. Roast them until the skin is charred and blistered, about 10 minutes. Cover to steam for 5 minutes, peel the skins, and blend with crushed tomatoes, salt, sugar, and chili flakes until smooth.

Thread one shrimp followed by a slice of chorizo onto each skewer. Repeat until all shrimp and chorizo are used.

In the same skillet, heat a splash of olive oil over medium heat. Cook skewers in batches for about 3 to 4 minutes on each side, until shrimp is opaque and chorizo is browned.

Serve the soup in shooter glasses or small bowls with skewers upright for presentation, garnished with fresh parsley or cilantro.