Shrimp and Chorizo
Place a medium-size skillet over medium heat. Add oil, shallots, garlic, chorizo and shrimp and let cook for 3 minutes, stirring occasionally. Remove cooked shrimp and sausage and set aside. Deglaze pan with sherry and lime juice. Add cream, hot peppers, and herbs and bring to a boil, and then reduce flame and let simmer.
Just before serving, heat shrimp and sausage with all their juices by adding back to the pan. To serve, place a portion of Mexican rice in the center of each plate. Top each rice portion with an arrangement of 6 shrimp and 6 sausage slices. Let sauce thicken slightly over medium low heat, season with salt and pepper and spoon sauce on top just before serving.
Mexican Rice
Set a heavy nonreactive saucepot over medium-high heat. Add butter and sauté the cut vegetables until tender. Add spices and stir well. Add rice and stir well, deglaze with wine, and then add the broth. Add tomatoes and stir. Cover and cook over low heat for 25 minutes, turn off and remove cover