Slice chorizo and sauté over medium-high heat for about 1 minute on each side.
Remove the meat from the pan and set aside.
Using the same pan, add chopped onions, and ½ teaspoon salt and pepper. Cook for 3 minutes then add garlic and sun-dried tomatoes, and continue to cook for one more minute.
Add half of the dry sherry and white wine, all the paprika, and another ½ teaspoon of salt. Allow the liquid to come up to a simmer, then add half the shrimp and cook for 2 minutes on each side (the shrimp should be opaque/pink and curled).
Remove the shrimp and set aside. Add the rest of the dry sherry and white wine, return the liquid to a simmer, and repeat the steps to cook the remaining shrimp.
Return the cooked chorizo and all the cooked shrimp to the pan, add 2 tablespoons of butter, and fold together. Let it cook for one more minute, serve warm with French or sourdough bread and garnish with chopped cilantro.