These smoky, savory kabobs combine Wild Caught Texas Shrimp and tender sirloin for a crowd-pleasing dish perfect for grilling season. With vibrant bell peppers and cremini mushrooms, these kabobs are loaded with flavor, especially when finished with a drizzle of buttery garlic Worcestershire sauce.

Serves six.

Ingredients

  • 1 pound Wild Caught Texas Shrimp
  • 12 ounces choice boneless beef top sirloin
  • 1 small red bell pepper
  • 1 small yellow bell pepper
  • 1 small red onion, peeled
  • 6 medium whole cremini mushrooms
  • 6 small fresh jalapeño peppers
  • 1/2 stick butter
  • 2 cloves fresh garlic, sliced
  • 1 tablespoon Worcestershire sauce
  • Salad oil (for the grill)
  • 1 tablespoon lemon pepper seasoning

Preparation

  • Peel and devein the shrimp, leaving the tails intact.
  • Cut sirloin into two-inch chunks.
  • Remove the seeds and stems from the bell peppers and cut into two-inch pieces; cut the red onion the same way.
  • Clean the mushrooms and trim off the bottom of the stem.
  • Take kabob skewers and begin threading the shrimp onto the skewer, alternating the shrimp with the onions, peppers and mushrooms.
  • Do the same thing with the sirloin and vegetables on separate skewers. (Keep the shrimp and beef separate as they have different cooking times, depending on how you like your beef cooked).
  • In a small saucepan, melt the butter with the garlic until it simmers. Remove from heat and whisk in the Worcestershire sauce. Set aside.
  • Prepare a gas, charcoal or charbroil grill and heat to medium-high. Brush the grill grates with a little oil to prevent food from sticking.
  • Season kabobs with lemon pepper seasoning and place on the lightly oiled grill.
  • Cook the shrimp kabobs for about three to four minutes, brush with Worcestershire butter, flip and repeat. The shrimp are done once they have curled a bit but are no longer translucent in the center.
  • Cook the beef kabobs until the desired temperature, brushing occasionally with the Worcestershire butter.
  • Place kabobs on a platter and drizzle with any remaining butter; serve hot.