Chili Lime Surf And Turf
- Juice of 2 and half limes
- 4 Tablespoons soy sauce
- 3 teaspoons hot sauce
- 5 cloves garlic, minced
- 5 teaspoons mexican chili powder
- 1 chili - jalapeno or serrano, minced
- 6 ounces mexican beer
- 20 shrimp, cleaned and deveined, with tails and shell on
- 4 small (5 or 6 ounces) new york steaks
- 4 skewers
- salt and pepper to taste
- Soak skewers in water, to prevent burning on grill. Combine first 7 ingredients, mixing well. Taste the marinade, and add salt or pepper if needed. Divide the ingredients between a bowl (for the shrimp) and a deep dish (for the steaks). Add the steaks to the dish, coating in marinade. Add beer to bowl with remaining marinade, and toss in shrimp. After 30 minutes, flip the steaks in their marinade. Peel and tail the shrimp, returning them to their marinade. If using an outdoor grill, light it. After another 30 minutes, skewer the shrimp, and grill the shrimp and steaks over medium-high heat. Turn the shrimp and steaks after 4 minutes. Remove the shrimp after another 3 to 4 minutes, when pink. Remove the steak after 2 or 3 minutes, or when at the desired doneness. Let steak sit for a few minutes and serve! If serving this meal out of the kitchen, prepare and grill (on a stove-top grill)the shrimp ahead of time, and serve at room temperature. If serving a larger single steak, like a london broil, the cooking time will vary greatly.
limes, soy sauce, hot sauce, garlic, chili powder, serrano, beer, shrimp, skewers, salt
Taken from www.epicurious.com/recipes/member/views/chili-lime-surf-and-turf-1208627 (may not work)