In a medium bowl, combine 2 T of the olive oil, the shrimp, Creole seasoning, and a pinch of salt and pepper. Toss to coat.

Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cooked until seared, 2 to 3 minutes. Add the bell peppers and chorizo and cook, stirring occasionally, until the shrimp is pink and cooked through, 3 to 5 minutes more. Transfer to a large plate.

In the same skillet, heat the remaining 1 T of olive oil over medium heat. When the oil shimmers, add the rice and cook until toasted, 1 to 2 minutes. Stir in 2 cups of water and bring to a boil. Cover, reduces heat to simmer, and cook for 5 more minutes. Turn the heat off and let the rice sit, covered for 15 more minutes.

Remove the lid, fluff the rice with a fork. Return the shrimp mixture to the skillet and toss to combine. Finish with lemon juice and parsley.