Prep: 10 minutes plus soaking and standing
Grill: 16 minutes • Serves: 4
3/4 teaspoon PICS salt
1/2 teaspoon PICS black pepper
1/4 teaspoon PICS garlic powder
2 tablespoons PICS extra virgin olive oil
4 petite filet mignon steaks (about 4 ounces each)
16 Market 32 raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
1.Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 20 minutes.
2.In small bowl, stir 1/2 teaspoon salt, 1/4 teaspoon black pepper and garlic powder. Rub both sides of steaks with 1 tablespoon oil; sprinkle with garlic powder mixture. Place steaks on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
3.In large bowl, toss shrimp, and remaining 1/4 teaspoon each salt and black pepper and 1 tablespoon oil; thread onto skewers. Place skewers on hot grill rack; cook, uncovered, 6 minutes or until internal temperature reaches 145°, brushing occasionally with Bacon- Jalapeño Butter or Chili-Garlic-Basil Butter and turning once.
4.Serves steaks and skewers with remaining 6 tablespoons Bacon- Jalapeño or Chili-Garlic-Basil Butter.
Approximate nutritional values per servings:
612 Calories, 49g Fat (21g Saturated), 280mg Cholesterol,
932mg Sodium, 1g Carbohydrates, 0g Fiber, 41g Protein