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. 

Browse More Recipes!

Easter Food Spread on Table

Eggsquisite Easter Eats

April 2, 2026
Check out our blog about eggsquisite Easter eats!

Carrot Cake with Cream Cheese Frosting

By Alena Arthur • April 2, 2026
INGREDIENTS For Cake: 2 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1 ½ tsp. ground cinnamon ½ tsp. ground nutmeg ½ tsp. salt 1 cup granulated sugar ½ cup brown sugar (packed) 1 cup vegetable oil 4 large eggs (room temperature) 2 tsp. vanilla extract 2 ½ cups carrots (finely grated) ½ cup crushed pineapple (drained) ¾ cup chopped walnuts or pecans (optional) For Frosting: 8 oz. cream cheese, softened ½ cup unsalted butter, softened 3-4 cups confectioner’s sugar 1 teaspoon vanilla extract Pinch of salt INSTRUCTIONS For Cake: Prep: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth and well-blended. Combine: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the grated carrots, drained pineapple, and nuts (if using). Bake: Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool: Let the cakes cool completely in the pans (or chill them) before frosting. For Cake: Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioner’s sugar, then mix in the vanilla and a pinch of salt. Beat until the frosting is light and fluffy. Assemble: Place one cake layer on a serving plate and spread frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake. Garnish: If desired, garnish with extra nuts or a light dusting of cinnamon.

Honey-Thyme Glazed Carrots

By Alena Arthur • April 2, 2026
INGREDIENTS 1 lb. carrots (peeled and cut into 2-3 inch sticks, or whole small carrots) 1 Tbsp. olive oil 1 Tbsp. unsalted butter 2 Tbsp. honey 1 tsp. fresh thyme leaves (or ½ tsp. dried thyme) ¼ tsp. salt ⅛ tsp. black pepper 1 Tbsp. orange juice (optional) ½ tsp. orange zest (optional) 1 Tbsp. chopped parsley (for garnish) INSTRUCTIONS Parboil the Carrots: Bring a pot of salted water to a boil. Add the carrots and cook for 4-5 minutes until just tender but still slightly firm. Drain and set aside. Make the Glaze: In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, stir in the honey and thyme. Glaze and Caramelize: Add the carrots to the skillet and toss to coat evenly. Cook for 5-7 minutes, stirring occasionally, until the carrots are tender and lightly caramelized. Season and Finish: Season with salt and pepper. Stir in the orange juice and zest (if using) and cook for another 1-2 minutes until the glaze thickens and coats the carrots. Garnish and Serve: Remove from the heat, sprinkle with fresh parsley, and serve warm.

We're Social!