Yucatán Shrimp with Chorizo Over Mexican Rice - Great Southern Restaurants

Ingredients

• 24 shrimp (21/25 count), peeled and deveined
• 24 slices chorizo sausage, cut 1/8-inch thick on a bias
• 2 tablespoons canola oil
• 2 teaspoons shallots, finely chopped
• 2 teaspoons minced garlic
• 4 6-ounce portions Mexican rice (see Mexican rice recipe)
• 1 lime, juiced
• ½ teaspoon dried oregano
• 1 tablespoon fresh cilantro, chopped
• 1-2 ounces dry sherry
• ½ teaspoon red pepper flakes
• 1 jalapeño, seeded and finely chopped
• Kosher salt
• Fresh-cracked black pepper