Surf 'N Turf Skewers

By carol gorman

Ingredients

• 1 beef sirloin steak (1/2 lb./225 g), 1-1/2 inches thick, cut into 1-inch chunks
• 1/2 cup Bull's-Eye Hot Southern Cajun Barbecue Sauce , divided
• 1/2 lb. (225 g) uncooked large shrimp, peeled with tails left on, deveined

Details

Servings 4
Preparation time 25mins
Cooking time 85mins
Adapted from kraftcanada.com

Preparation

Step 1

Toss meat with 1/4 cup barbecue sauce. Refrigerate 1 hour to marinate.

Heat greased barbecue to medium-high heat. Remove steak from marinade; discard marinade. Reserve 2 Tbsp. of the remaining barbecue sauce. Thread steak onto 4 skewers alternately with shrimp; brush with remaining sauce.

Grill 10 min. or until shrimp turn pink and steak is medium doneness (160ºF), turning frequently and brushing with reserved sauce.