my surf and turf. This week instead of lobster I grilled black tiger shrimp to go with the rib-eye.
I used the Grilled Prawns in Garlic and Chile Oil recipe from Fish & Shellfish, Grilled & Smoked.
Basically you infuse olive oil with crushed red peppers and garlic, then use it to baste the shrimp while they cook and as a dipping sauce afterwards.
While tiger shrimp are an invasive species in the Gulf of Mexico, the ones I used were imported from southeast Asia.