Ribeye Steak and Shrimp kabobs on the grill!

Mass Appeal

Learn how to make this delicious meal, perfect for Father’s Day! George Giotsas, Owner, Chef and Pimaster of Little Mark’s Big BBQ was out at the grill whipping up this delicious meal. 

INGREDIENTS:
1 12oz ribeye steak
5 U12 Shrimp
For garlic butter:
2 Cloves Garlic 
1 Cup Butter
1 tblsp Parsley Chopped 
1 tsp Black Pepper
1 tbsp. Salt
1 tsp seasoning salt
For the steak and shrimp:
Salt 
Pepper
Ancho chili powder
Olive Oil


DIRECTIONS:
Combine the Butter, garlic, parsley, black pepper, salt, seasoning salt parsley and oregano in a mixing bowl. Let butter get soft and whip together to make your garlic butter. 
Take your steak and dry it off. Lather it with olive oil and season with salt and pepper
Take your shrimp and put in sheet pan after you skewer them. Season with olive oil, salt, pepper and ancho chili powder. Put the shrimp on the pan and put on the grill. After the shrimp is cooked put them on the grill to get grill marks. Garnish with Grilled lemon. 
Grill your steak to desired temp while basting it with garlic butter. Serve with a glob of garlic butter on top. 

Little Mark’s Big BBQ
For Mouth Waterin’, Butt Kickin’ BBQ
226 Talcottville Road
Vernon, CT
(860) 872-1410
littlemarksbbq.com

Promotional consideration provided by: Little Mark’s Big BBQ

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