Dave and I had a friend, Chris, over for dinner last night. I wanted to make something super yummy for him, as he is in town from Germany. After a quick couple of comments from Chris – I decided on a Surf and Turf menu with a pizza appetizer (cooking for my audience).
- 4 to 6 Steaks
- 1 can or bottle of Beer
- 20 jumbo shrimp
- 2 packages prosciutto
- 1 onion – sliced
- handful of mushrooms (or more if you love them)
- band of asparagus
- splash of olive oil
- splash of lemon juice
- dash of dill
Marinate the steaks in the beer and your favorite spices for no less than 2 hours. Overnight is best. Take out of the marinade, add salt and pepper ……AND a pat of butter on each steak….you know you want to. Place on grill. Keep on until your desired ‘doneness’.
Place your asparagus in a grill basket and while on the grill – mop with a mixture of olive oil, lemon juice and dill. Pull when they turn tender.
Peel and de vein the shrimp, removing the legs but keeping the tail. Wrap each piece of shrimp in prosciutto and thread on the skewer. Repeat until all shrimp are done. Set aside and place on grill when steaks are only a few minutes from done. Flip once after roughly 2 to 3 minutes and pull from the grill when both sides are pink.
Timing is everything. Steaks first, then asparagus, then get your saute on, lastly the shrimp……pull off the grill or get off the stove and place on your plate and fill your face. You will be glad you did.