Cedar Wrapped Prawns & Ribeye

  • 2 ribeye steaks
  • 6 jumbo shrimps
  • 2 Tbsp Boursin Cheese
  • Steak Marinade
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp soya sauce
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp chopped onion

Add all ingredients to a Ziploc bag and shake. Marinate steaks in mixture for 30 minutes. Sprinkle Kosher salt and fresh ground pepper on both sides of steaks just before grilling.

Preheat one side of the grill to high, 500 degrees. When ready, place steaks on hottest part and cook for 2 minutes; flip steaks and cook for 2 more minutes. Flip again but rotate the steaks to achieve a crosshatch grill pattern and cook for 2 minutes. Flip the last time rotating and grilling for 2 minutes for a total of 8 minutes.

To Serve steak: Add 1 Tbsp Boursin cheese to the top of each steak
Cedar Wrapped Shrimp

  • 2 thin cedar grilling papers
  • 6 orange segments
  • 2 thin strips of roasted red pepper
  • 2 Tbsp lime
  • 2 Tbsp orange juice
  • 1 Tbsp olive oil
  • 1 clove of garlic minced

Add marinade ingredients to Ziploc bag and shake. Marinate shrimp for 15 minutes. Soak cedar grilling papers in white wine for 10 minutes. Lay shrimp, orange segments and red peppers in the center of the grilling paper and roll up the edges. Place on grill, seam side down for entire cook. Grill over medium high indirect heat 400 degrees for 9 minutes, serve in cedar paper.

(serves 4)