Tailgate Treats & Eats: Surf-n-Turf Kabobs

Bringing you more fun with food-on-a-stick and this time something a little meatier to dig your teeth into.  The steak and shrimp each have their own marinade, but with a similar flavor that makes for a singular taste sensation.

Surf-n-Turf Kabobs

6  8" skewers, soaked for grilling

Surf
1 dozen raw jumbo shrimp
2 tbsp fresh lime juice
2 tbsp fresh parsley, minced
1 tbsp fresh ginger, minced
1-1/2 tsp fresh garlic, minced
fresh cracked black pepper, to taste

Clean and devein the shrimp, then put in a bowl.  Pat dry.

Add the other ingredients to the shrimp and mix until they are well-coated.  Cover and refrigerate for at least 1 hours.

Turf
1/2 lb of flat iron steak
2 tbsp sweet chili sauce
2 tsp fresh lime juice
1/2 tsp fresh ginger, grated
1/4 tsp fresh garlic, minced

Cut the steak into thin slices.  You want them thick enough to stay on the skewer, but thin enough that they will cook quickly like the shrimp.

Put the steak strips in a bowl and add the rest of the ingredients.  Mix until they are well-coated. Cover and refrigerate for at least 1 hours.

Start your grill about 45 minutes before you're ready to cook.  Once the coals are close to white hot, thread the skewers.  Two large shrimp per skewer alternated with strips of the steak.

Put the skewers on the grill and cover.  Cook for 3-4 minutes.

Uncover and flip the skewers.  The steak should have a nice little brown edging on the cooked side.  Cook another 3-4 minutes with the lid on. 

Remove from grill, they are now ready to serve, no additional flavor or sauce needed.

NOTES

In lieu of flat iron steak, you could use skirt steak or flank steak.  What you're looking for is something that cuts easily into strips.

I realized when Mom presented me with the head-on shrimp (fresh North Carolina shrimp, y'all) that I have never beheaded shrimp before. 

It wasn't as hard as I thought it would be (though I wore gloves so I wouldn't get any uggies on my fingers).
 

The heads popped off easily, just had to rinse afterwards and then deshelled them down to the last tail segment.  The legs came off very easily too, a little deveining, and then...all that was left was a beautiful LARGE piece of shrimp.