Fish

 BUFFALO AND SHRIMP
SURF AND TURF KEBABS
   
Ingredients
  • 1 clove garlic, minced
  • 4 tsp butter
  • 1 Tbsp olive oil
  • 1 tsp lemon zest
  • ¼ cup fresh tarragon, chopped
  • Salt and pepper to taste
  • 1 lb. rib-eye steak
  • 1 lb. peeled and deveined shrimp
 
Method
Set the EGG for direct cooking at 450°F.
 
Mix garlic with butter, olive oil and lemon zest. Heat in a cast iron sauce pot just long enough to melt butter. Stir in tarragon, salt, and pepper. Set aside
 
Cut rib-eye into cubes about ¾ inch square. Thread the beef onto flexible skewer; thread shrimp onto an additional skewer. Place beef skewer on the cooking grid; add the shrimp skewer about 4 minutes after the beef. Cook to desired degree of doneness.
 
Remove skewers and brush liberally with the butter sauce. To serve divide beef and shrimp evenly.