Sprinkle the chicken lightly with Creole seasoning. Brush the chicken with olive oil and broil it in a preheated broiler for about ten minutes, turning once. Keep warm.
Steam the spinach in a steamer basket (preferred) or in a covered saucepan on low heat with all the water that clings to the leaves. Remove the spinach after about two minutes and reserve.
In a skillet over medium heat, heat one tablespoon of olive oil, the butter and the garlic until fragrant. Add the shrimp cook for about three minutes, until pink all over. Remove from the pan and keep warm.
Without wiping out the skillet, cook the shallots until they become translucent. Add the cream and reduce by about half.
In a second skillet, heat the butter and whisk in the lemon juice. Carefully whisk in the cream sauce until combined. Add salt and pepper to taste.
Place the spinach on the plate and top with a bit of the sauce. Place a chicken breast atop the spinach and moisten with a little more sauce. Divide the shrimp among the plates, just touching the sauce.