Shrimp Diablo, Hawaiian Steak - Dallas News | myFOXdfw.com

Thanks to Holly Muller from My Private Chef for these recipes!

Shrimp Diablo (appetizer)

12-18 medium size shrimp
1 jalapeño thinly sliced
Colby Jack Cheese cut into matchsticks
1 package fully cooked bacon
½ Cup favorite BBQ sauce
Bamboo Sticks

24 skewers soaked 30 minutes before grilling

Place bamboo sticks in container of water until fully submerged and soak for a minimum of 30 minutes.  Meanwhile, place bacon on surface and arrange shrimp, bacon, and cheese at one end and roll together to make a "package".  Skewer the shrimp/bacon combo on the bamboo stick and coat with BBQ sauce.

Heat indoor/outdoor grill to medium high heat and grill for 2 minutes each side.


Hawaiian Steak (main)

2-10 ounce boneless rib-eye cut into 1-1.5 inch cubes (sirloin or tenderloin also ok)
1 yellow bell pepper
1 Cup Sliced fresh pineapple or 1 10 oz can diced pineapple
½ Red Onion cut into 1 inch squares

Marinade:
 1 Cup low sodium soy sauce
¼ cup brown sugar
10 oz can of pineapple, Juice only
1 inch piece of fresh ginger (grated)
3 cloves garlic, smashed (for easy removal)
1 t crushed red pepper flakes
1 t sriacha

24 skewers soaked 30 minutes before grilling

In a bowl combine the soy sauce, brown sugar and pineapple juice and whisk until sugar dissolves.  Add remaining ingredients in marinade and combine.  Add cubed steak and cover in air tight container for 2 hours minimum or up to 36 hours.

To prepare:  Remove steak from marinade and shake off excess liquid (will help prevent burning)  and alternate steak with peppers and pineapple.

Bring grill to medium-high heat and grill for one minute each side for medium-medium rare.


Grilled Fruit (dessert)

½ Fresh Pineapple
2 plums
2 mangos

24 skewers soaked 30 minutes before grilling


Cut each piece into similar 2-3 inch pieces.  Alternate on skewer and grill on medium-high heat for one minute on one side.  Best served over coconut ice cream.