Surf and Turf
Surf and turf is a combination of seafood and steak. This restaurant-worthy recipe grills marinated shrimp and filet steaks for a deliciously simple way to make a special dinner. You probably have most of the ingredients for the shrimp marinade in your pantry already.
olive oil
1
tablespoon
butter, melted
1
tablespoon
finely minced onion
1
tablespoon
white wine
1
tablespoon
Worcestershire sauce
1
teaspoon
lemon juice
1
teaspoon
dried parsley
1
teaspoon
seafood seasoning (such as Old Bay)
1
teaspoon
garlic, minced
1
clove
freshly ground black pepper
⅛
teaspoon
medium shrimp, peeled and deveined
12
filet mignon steaks
2
(4 ounce)
olive oil
2
teaspoons
steak seasoning
1
teaspoon
 Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and pepper together in a bowl; add shrimp. Toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
  Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
  Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center for medium doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
  Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes per side.
