Mix together the paprika, salt, pepper, garlic & cayenne in a small bowl.
Skewer the shrimp onto metal skewers (if using wood, soak for 60 minutes before beginning)
Place the chicken, sausage and shrimp on a sheet pan and season both sides of the chicken and shrimp (if anything is left in the bowl sprinkle the sausages too). Set aside until the rice has cooked for the 20 minutes.
Preheat the grill on medium high heat (450°F -500°F).
Place the chicken and sausage on the grill. Cook the for 6-8 minutes until done (internal temperature is 165°F - grilling time may be more or less, depending on the size of the thighs). Remove chicken to and plate, cover with foil. Cook the sausages for another 2-4 minutes until done (internal temperature of 160°F). Place on the plate with the chicken and cover.
Add the lemons to the grill, cut side down. Add the shrimp skewers to the grill and cook for 2 minutes, flip and cook for 2 minutes more (until shrimp are cooked through). Remove shrimp and lemons to a plate and cover with foil.
Slice the chicken into ½ inch cubes and thinly slice the sausages.
Arrange the chicken, sausages, shrimp, rice, salsa, lettuce leaves, hot sauce/chilies, cilantro and lemons onto serving boards or platters and serve.
To build the wraps, place a spoonful of rice on a lettuce leaf, add a shrimp, chicken and sausage, top with salsa, hot sauce/chilies, cilantro, then a little squeeze of lemon.
This meal pairs perfectly with Hacienda Lopez de Haro Crianza Rioja wine. Salud!