Sauteed Shrimp over Chickpea Chorizo Hash

Now, THIS was a winner!
The hash was made by coarse chopping the chickpeas in a Cuisinart, then adding finely diced chorizo, fresh parsley, shallots, 2 beaten eggs and some olive oil. This mixture was then sauteed in olive oil over high heat until it cooked up almost like a crumbly fritatta. Drained on a paper towel or two then plated.
The shrimp were marinated in garlic, a little bit of seasoned salt and sweet smoky paprika. They were then flash seared over very high heat and then the secret ingredient was added: sherry to deglaze. Now, this is no ordinary sherry, but one that contains a secret ingredient my distant but dear relative - Paola of Switzerland - uses in her kitchen. You buy a nice Sherry; in my case Domecq Medium Dry Amontillado and after opening it, you add dried piquillo peppers (about a dozen or so) to it. Over time, they marinate and add a spicy kick to the sherry so that when you deglaze with it, you are also adding a layer of spice. Wonderful!