Surf and Turf for Two

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter, melted
• 1 tablespoon finely minced onion
• 1 tablespoon white wine
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 teaspoon dried parsley
• 1 teaspoon seafood seasoning (such as Old Bay)
• 1 clove garlic, minced
• 1/8 teaspoon freshly ground black pepper
• 12 medium shrimp, peeled and deveined
• 2 (4 ounce) filet mignon steaks
• 2 teaspoons olive oil
• 1 teaspoon steak seasoning

Directions

Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.

Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.

Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.