Mixed Parrillada: In medium bowl, whisk together Mojo Criollo and 2 tbsp. Adobo seasoning until combined.
In large bowl, toss chicken with half the marinade.
In another large bowl, toss steaks with half the remaining marinade.
In medium bowl, toss shrimp with remaining marinade. Cover and marinate all three in the refrigerator for 24 hours.
Preheat one side of grill to medium heat and one side of grill to medium-high heat; grease grates well.
Cilantro and Jalapeño Chimichurri: In small bowl, stir together cilantro, oil, jalapeños, lime juice, garlic, 1 tsp adobo seasoning and oregano. Let stand for at least 10 to 15 minutes or until flavors are married.
Remove chicken, steak and shrimp from marinades (discard marinades). In batches, grill chicken over medium heat, turning, for 15 to 20 minutes or until well-marked, chicken is cooked through and an instant-read thermometer registers 165˚F when inserted into thickest part of chicken. Transfer to bowl. Toss chicken with remaining 1/2 tsp adobo seasoning and lime juice. Cover to keep warm.
Grill steak over medium-high heat, turning, for 8 to 10 minutes or until well-marked and an instant-read thermometer registers 135˚F for medium-rare. Transfer to cutting board and let rest for 10 minutes before slicing.
Grill shrimp over medium-high heat, turning, for 4 to 6 minutes or until shrimp are pink and firm.
Grill lime halves, cut side down, over medium-high heat for 3 to 5 minutes or until well-marked.
Arrange steak slices, chicken pieces and shrimp on large platter or board with grilled limes, Cilantro and Jalapeño Chimichurri Sauce and warm tortillas. Sprinkle with chopped cilantro. For an even more elaborate platter, add corn on the cob, sliced avocado, queso fresco and Pico de Gallo Salsa, or serve with your favorite summer salads.