30-MINUTE
Don’t you just feel special when you have a meal of surf and turf? This recipe marries the land and sea in a garlicky butter sauce that creates quite the harmonious relationship. You will be coming back to this page in the book for years to come. Pro tip: If you’re planning a camping trip, try cooking the kebabs over an open fire.
Prep Time:
15 minutes
Cook Time:
10 minutes
Serves:
4
1 cup (2 sticks) unsalted butter, melted
1 tablespoon minced garlic
1 tablespoon lemon juice
1½ teaspoons Italian seasoning
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1 pound venison tenderloin, cut into 1½-inch cubes
1 pound shrimp, peeled and deveined
1.
Preheat an outdoor grill to 400°F.
2.
In a large microwave-safe glass bowl, melt the butter in the
microwave on high for 1 minute. Whisk in the garlic, lemon juice, Italian seasoning, salt, pepper, and paprika until combined.
3.
Transfer ¼ cup of the garlic butter to a small bowl and set it aside. Add the venison and shrimp to the remaining butter in the large bowl and toss to coat well. Thread the venison and shrimp on metal skewers (or wood skewers that have been soaked in water for 30 minutes).
4.
Place the skewers on the grill over direct heat, close the lid, and grill, turning every few minutes, until the meat is cooked through, about 5 to 7 minutes.
5.
Transfer the kebabs to a serving platter. Brush them with the reserved garlic butter (if needed, microwave the butter for 30 seconds to remelt), then serve.