Heat your grill to 375° F, with an indirect heat zone.
Turn a soup bowl upside down. Tear off two 18-inch sheets of Reynolds Wrap® Non-Stick Aluminum Foil. Place one sheet (dull side down) over the bowl and press it down to create a bowl shape. Repeat with the second sheet in the opposite direction.
Remove the foil and set it right side up. Create four foil bowls.
In a large bowl, combine the chorizo, rice, wine, chicken broth, tomatoes, turmeric, salt, and pepper. Mix it with your hands to blend really well.
Place one foil bowl inside the soup bowl you used for the mold. Add 1-1/2 cups of the chorizo rice mixture. Be sure to get an equal amount of liquid in each foil bowl.
Pull two opposite sides together and fold them over once or twice. Pull the other two sides together and seal the loose openings, folding and pressing, as needed. Repeat with the other three bowls.
Cook over indirect heat for 30–45 minutes, until the rice is al dente.
Open the pouch. Add 5 shrimp to each pouch. Fold back up. Cook for 15 more minutes, or until the rice is tender and the shrimp is pink.
Carefully, open the pouch (it will be hot). Garnish with fresh parsley.
Tips: you can substitute the wine with another cup of chicken broth or water. You can replace turmeric with 1 teaspoon paprika, or for a more authentic flavor, use a few threads of saffron.