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 2 NY Strip Steaks
 1 lb tiger shrimp (approx. 8-10 shrimp)
 1 tbsp kosher salt
 1 tbsp black pepper
 1 tbsp garlic powder
 1 small lemon
 1 tbsp chopped parsley
 1 tbsp Cajun seasoning
1

Remove the steaks from the packaging and pat them dry. Let the steaks come up to room temperature by leaving them on your countertop for 45-60 minutes.

2

Mix the salt, pepper, garlic powder and season the steaks on all sides, making sure to get the edges.

3

For the shrimp, make sure they are deveined and cleaned and the shell is removed.

4

Toss the shrimp in the Cajun seasoning, making sure they are coated evenly.

5

Adjust your grill height over the ember at high heat. To locate high heat, place your hand over the embers and find the height you can count to 2 before having to remove your hand (approx. 600 degrees).

6

Move your KUDU grill grate to that height and place your steak on the grill. Let the flame put a nice sear on both sides of the steak, be sure not to over char. Once you have a nice crust on the steak, raise the grill to medium.

7

Turn your steak every few minutes and use a meat thermometer to reach the desired temperature. Raise your steak and allow it to rest. Remove the steaks, cover loosely with foil and let them rest at room temperature.

8

While the steaks are resting, Bring the skillet over medium heat. Place the shrimp on the skillet and cook for 1 minute per side. Remove when the shrimp are opaque and the tails have turned red.

9

Plate the shrimp on your cutting board, topping with the chopped parsley and giving them a squeeze of fresh lemon juice.

10

Slice the steaks into even slices and plate alongside the shrimp.

11

Enjoy!

Category,

Ingredients

 2 NY Strip Steaks
 1 lb tiger shrimp (approx. 8-10 shrimp)
 1 tbsp kosher salt
 1 tbsp black pepper
 1 tbsp garlic powder
 1 small lemon
 1 tbsp chopped parsley
 1 tbsp Cajun seasoning

Directions

1

Remove the steaks from the packaging and pat them dry. Let the steaks come up to room temperature by leaving them on your countertop for 45-60 minutes.

2

Mix the salt, pepper, garlic powder and season the steaks on all sides, making sure to get the edges.

3

For the shrimp, make sure they are deveined and cleaned and the shell is removed.

4

Toss the shrimp in the Cajun seasoning, making sure they are coated evenly.

5

Adjust your grill height over the ember at high heat. To locate high heat, place your hand over the embers and find the height you can count to 2 before having to remove your hand (approx. 600 degrees).

6

Move your KUDU grill grate to that height and place your steak on the grill. Let the flame put a nice sear on both sides of the steak, be sure not to over char. Once you have a nice crust on the steak, raise the grill to medium.

7

Turn your steak every few minutes and use a meat thermometer to reach the desired temperature. Raise your steak and allow it to rest. Remove the steaks, cover loosely with foil and let them rest at room temperature.

8

While the steaks are resting, Bring the skillet over medium heat. Place the shrimp on the skillet and cook for 1 minute per side. Remove when the shrimp are opaque and the tails have turned red.

9

Plate the shrimp on your cutting board, topping with the chopped parsley and giving them a squeeze of fresh lemon juice.

10

Slice the steaks into even slices and plate alongside the shrimp.

11

Enjoy!

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