Surf and Turf Kebabs

• 10 ounces filet steaks, cut into 1-inch cubes
• 12 jumbo shrimp, peeled and deveined
• olive oil, for grilling
• salt and pepper
• minced garlic
• 2 cups fresh arugula
• 12 cup pine nuts, toasted
• 14 cup parmesan cheese
• 2 garlic cloves, mincedd
• 1 lemon, zest of
• 12 cup olive oil
• 6 bamboo skewers, soaked in cool water for 30 minutes

1. Place the shrimp aNd the steak on the skewers (alternating between them).
2. Leave the tails on the shrimp for presentation.
3. Place the skewers on a tray and drizzle with olive oil.
4. Season with salt and pepper and garlic.
5. Oil the grill to prevent sticking.
6. Preheat the barbecue to moderate high heat - 400F.
7. Place the skewers on the barbecue and cook for approximately 1-2 minutes per side.
8. - NOTE: The thiness of the tenderloin allows it to cook at the same speed as the shrimp.
9. Remove the skewers and allow them to rest.
10. ARUGULA PESTO:.
11. Place the arugula, pine nuts, garlic and lemon zest into a blender.
12. Add 1/4 cup olive oil and start blending adding the remaining 1/4 cup gradually until you reach your desired consistency.
13. Serve your skewers with the sauce, and enjoy.

filet, jumbo shrimp, olive oil, salt, garlic, fresh arugula, pine nuts, parmesan cheese, garlic, lemon, olive oil, bamboo skewers

Taken from www.food.com/recipe/surf-and-turf-kebabs-384031 (may not work)