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.
Mix the salt, pepper, garlic powder and season the steaks on all sides, making sure to get the edges.
For the shrimp, make sure they are deveined and cleaned and the shell is removed.
Toss the shrimp in the Cajun seasoning, making sure they are coated evenly.
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).
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.
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.
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.
Plate the shrimp on your cutting board, topping with the chopped parsley and giving them a squeeze of fresh lemon juice.
Slice the steaks into even slices and plate alongside the shrimp.
Enjoy!