Recipe created by Jenn's Food Journey
2 Ribeye steaks (totaling about 0.9lbs)
6 fresh wild shrimp 16/20ct shell and tail removed, deveined if necessary
1 teaspoon Herbes de Provence
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
About an hour before you are ready to start grilling, rub a little olive oil on both sides of the steaks and season each side with 1/4 teaspoon each Herbes de Provence, salt, and pepper. Let rest in refrigerator for 30 minutes. Remove from fridge and let sit at room temperature for 30 minutes before putting on the grill.
30 minutes before you are ready to grill: In a small bowl, toss together the shrimp, 1 teaspoon olive oil, the lemon juice, oregano, and red pepper flakes. Season with a little salt and pepper. Allow to sit in fridge until you are ready to grill them. Have 1 or 2 bamboo skewers soaking in water for about 30 minutes - you'll put the shrimp on them just before you're ready to grill.
Preheat grill to 400 degrees. Oil the grill grates. Place the steaks directly over the fire and grill for 4-10 minutes per side depending on your preferred doneness. Remove from grill and allow to rest for 5 minutes. While the steak is resting, place the shrimp skewers over the fire and allow to grill about 3-4 minutes per side. Serve with steak and enjoy!!