Flat-Top Grilled Spicy Tequila Surf & Turf
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Flat-Top Grilled Spicy Tequila Surf & Turf

Prep: 20 minutes plus standing
Grill: 12 minutes • Serves: 8

2 teaspoons steak seasoning
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
2 pounds Market 32 raw 13-15 count easy peel shrimp, thawed if necessary
2 medium poblano peppers, halved lengthwise, seeded and thinly sliced
1 medium serrano pepper, halved lengthwise, seeded and minced
1/4 cup gold tequila
2 tablespoons avocado oil
2 tablespoons minced shallot
1 tablespoon agave nectar
2 teaspoons lime and/or orange zest
2 (1-inch-thick) organic boneless New York strip steaks (about 18 ounces each)
Chopped fresh cilantro and chives for garnish (optional)

1. Prepare outdoor flat-top grill over high heat. In small bowl, stir seasoning, paprika, black pepper and cayenne pepper. Makes about 4 teaspoons.

2. In large bowl, toss shrimp, poblano peppers, serrano pepper, 3 tablespoons tequila, 1 tablespoon oil, shallot, agave, lime zest and 2 teaspoons seasoning mixture; let stand 15 minutes.

3. Rub both sides of steaks with remaining 1 tablespoon oil; sprinkle with remaining 2 teaspoons seasoning mixture. Place steaks on hot grill; cover and cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once and drizzling with remaining 1 tablespoon tequila during last minute of cooking. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Makes about 28 ounces.

4. Place shrimp on hot grill; cook, uncovered, 4 minutes or until shrimp turn opaque throughout, turning once. Makes about 40 shrimp.

5. Slice steaks across the grain; serve with shrimp sprinkled with cilantro and chives, if desired.

Approximate nutritional values per serving (3-1/2 ounces steak, 5 shrimp):
394 Calories, 20g Fat, 7g Saturated Fat, 218mg Cholesterol, 320mg Sodium,
4g Carbohydrates, 1g Fiber, 3g Sugars, 2g Added Sugars, 45g Protein