Grilled Filet & Shrimp with Bacon-Jalapeño Butter or Chili-Garlic Basil Butter
This recipe is courtesy of Ready Meals.
INGREDIENTS
4 (8-inch)wooden skewers
¾ tsp PICS salt
½ tsp PICS black pepper
¼ tsp PICS garlic powder
2 tbsp PICS extra virgin olive oil
4 petite filet mignon steaks (about 4 oz. each)
16 Market 32 raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary
INSTRUCTIONS
Begin by preparing Bacon-Jalapeño Butter or Chili-Garlic Basil Butter (recipes follow) as some will be needed during grilling.
Prepare an outdoor grill for direct grilling over medium-high heat. Soak skewers in water for 20 minutes.
In a small bowl, stir ½ tsp. salt, ¼ tsp. black pepper and garlic powder. Rub both sides of the steak with 1 tablespoon oil, sprinkle with garlic powder mixture. Place steaks on a hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135°F for medium-rare, turning once. Transfer steaks to a cutting board; tent with aluminum foil and let stand 10 minutes. (internal temperature will rise to 145°F upon standing.)
In a large bowl, toss shrimp, and remaining ¼ tsp. each salt and black pepper and 1 tablespoon oil; thread onto skewers. Place skewers onto a hot grill rack; cook, uncovered, 6 minutes or until internal temperature reaches 145°F, brushing occasionally with reserved 2 tablespoons of Bacon-Jalapeño Butter or Chili-Garlic Butter, and turning once.
Serve steaks and shrimp skewers with remaining Bacon-Jalapeño Butter or Chili-Garlic Butter. Serves: 4
Bacon-Jalapeño Butter
3 slices PICS bacon
1 garlic clove, minced
¼ cup plus 2 tablespoons PICS unsalted butter, softened
½ tbsp fresh lemon juice
¼ tsp PICS salt
¼ tsp PICS black pepper
1 tbsp chopped fresh cilantro
1 tbsp chopped jalapeño pepper
In a large skillet, cook bacon over medium heat 6 minutes or until crisp, turning once; transfer to a paper towel-lined plate. Break bacon into pieces. Makes about 3 tablespoons.
In a food processor, pulse garlic until chopped, scraping bowl with rubber spatula. Add butter, lemon juice, salt and black pepper; process until smooth; scraping bowl occasionally. Add cilantro, jalapeño pepper and bacon; process until just combined and transfer 2 tablespoons to another small bowl. Makes about ½ cup.
Chili-Garlic-Basil Butter
2 garlic cloves, minced
½ cup PICS unsalted butter (1 stick), softened
3 tbsp Market 32 chopped fresh basil
1 tbsp fresh lime zest
½ tsp ground cayenne pepper
¼ tsp PICS salt
¼ tsp PICS black pepper
In a small bowl/ stir garlic, butter, basil, lime zest, cayenne pepper, salt and black pepper; transfer 2 tablespoons to another small bowl. Makes about ½ cup.
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