Orange-Kissed Steak-and-Shrimp Kabobs
Ingredients
Makes 4 servings
Prep: 30 min., Chill: 1 hr., Grill: 20 min., Cook: 2 min.
- 16 unpeeled jumbo fresh shrimp (about 9 ounces)
- 1½ pounds beef tenderloin fillets cut into 1½-inch cubes
- ½ cup dry sherry
- ½ cup olive oil
- 1 tablespoon grated orange rind
- ½ cup fresh orange juice
- ¼ cup soy sauce
- 4 garlic cloves minced
- 2 tablespoons grated fresh ginger
- ½ teaspoon dried crushed red pepper
- 1 10-ounce package gourmet mixed salad greens
Instructions
- Peel shrimp, leaving tails on, and devein, if desired.
- Place shrimp and beef in a large zip-top freezer bag.
- Whisk together sherry and next 7 ingredients.
- Add to shrimp mixture; seal and chill 1 hour, turning occasionally.
- Remove meat and shrimp from marinade, reserving marinade.
- Thread 4 shrimp onto 4 (6-inch) skewers.
- Repeat procedure with beef and additional skewers.
- Grill beef, covered with grill lid, over medium-high heat (350° to 400°) 8 minutes on each side or to desired degree of doneness.
- Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes or until shrimp turn pink.
- Pour marinade mixture through a wire-mesh strainer into a small saucepan, discarding solids.
- Bring to a boil over medium-high heat, and boil for 1 minute.
- Serve kabobs over salad greens.
- Drizzle marinade on top of kabobs.
Notes & Wine Advice
Soak wooden skewers in some water for 30 minutes to keep them from burning while grilling.