Preheat a grill or grill pan to medium-high heat.

Cut the beef sirloin into 16 cubes, approximately 1 1/2 inches thick.

Peel and devein 16 large shrimp, leaving the tails on.

In separate bowls, toss the beef and shrimp with 2 tablespoons of extra-virgin olive oil, salt, pepper, and 2 teaspoons of sweet or sweet smoked paprika each.

Remove the casing from 3/4 pound of Spanish chorizo and cut it into 16 pieces.

Thread the beef and chorizo alternately onto metal skewers, placing a chunk of sausage after every 2 cubes of beef.

Thread the shrimp and chorizo alternately onto separate skewers.

Once the grill is hot, place the beef skewers on the grill first and cook for about 8 minutes for pink meat, turning occasionally.

Place the shrimp skewers on the grill a couple of minutes after the beef skewers, and cook for 5 to 6 minutes, turning occasionally, or until the shrimp are firm and pink.

To prepare the chimichurri sauce, combine 1 cup of packed fresh flat-leaf parsley leaves, rosemary leaves from a couple of sprigs, 1/2 cup of loosely packed fresh sage leaves, leaves from 2 to 3 sprigs of fresh oregano or marjoram, 1 chopped shallot, 2 finely chopped or grated large garlic cloves, and 1 teaspoon of crushed red pepper flakes in a food processor bowl.

Pulse the machine to chop up the herbs, then turn it on and stream in about 1/2 cup of extra-virgin olive oil to make a thick herb sauce.

Season the chimichurri condiment with salt and pepper to taste.

When the skewers are ready, lay them next to rice and serve with lemon wedges and the chimichurri sauce.