Quarantine Dinner: Surf & Turf On The BBQ Grill

Over the weekend I was busy outdoors transplanting more vegetable and herb plants into the gardens and containers, so I knew dinner had to be simple and easy.

So early Sunday morning I raided the deep freezer and saw some sirloin stewing beef from the 1/2 cow we got from my son two months ago. I still had some yellow summer squash, zucchini and red (purple) onion that needed to be used up from my last grocery shopping excursion... it was settled... we were having BBQ shish-kebabs!

I took out a small bag of pre-cooked shrimp we had stowed away in the freezer for when we are looking for a little snack... and dinner was planned by 7AM!

Seasoning the meat was simple. I just used S&P, a little smoked paprika (sprinkled on right before placing on the hot grill) and set the meat (once thawed out) to marinate in a basic Italian salad dressing.

The shrimp was even easier than the shish-kebabs were to prepare. I placed the thawed shrimp on a buttered up piece of foil, sprinkled with some fresh minced garlic and a little Italian Seasoning, wrapped the foil up tight and they were all set.