Instructions

• Lightly brush the steaks with oil and season evenly with 2 teaspoons of salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
• Prepare the grill for direct cooking over medium heat (180ºC to 230ºC). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
• In a small saucepan over medium heat on the stove, warm the butter and garlic until the butter melts and comes to a boil. Remove from the heat and let stand for 5 minutes.
• Place the shrimp in a medium bowl and toss with 2 tablespoons of the garlic butter; reserve the remaining butter. Season the shrimp with the lemon zest, the remaining ½ teaspoon of salt and red pepper flakes.

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  Zesting a Lemon

  Peeling and Deveining Shrimp (Tails Left On)
• Grill the steaks over direct medium heat, with the lid closed, until cooked to your desired doneness, 11 to 13 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.
  Grill the steaks over medium heat, with the lid closed, until cooked to your desired doneness, 11 to 13 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.
• Grill the shrimp over direct medium heat, with the lid closed, until firm to the touch, lightly charred and just turning opaque in the centre, about 5 minutes, turning once.
  Grill the shrimp over medium heat, with the lid closed, until firm to the touch, lightly charred and just turning opaque in the centre, about 5 minutes, turning once.
• Reheat the butter. Serve the steaks warm topped with shrimp, butter and parsley.

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  Chopping Parsley