Shrimp and Steak Kabobs- Three Ways

Last year our youngest daughter, P, moved out of the house to attend college.  
Ever since, the husband and I have had the hardest time learning to cook for just two people. 
We usually over buy at the store and over make most of our meals. 
 This leads to left-overs a lot (the husband likes, me not so much). 

This meal was no exception, we cooked for a crowd and then had a huge amount of left-overs.

We decided that we wanted kabobs--steak for him and shrimp for me.
 Kabob are a pretty straight-forward kind of meal.
Load the meat and veggies on a stick, add a little seasoning, and grill.
But, oh no---
I decided that I needed to make it extra difficult by not only making one way to cook them, but three.
I know, I know---glutton for punishment.
I will never learn.

 I decided that the kabobs would be great with a teriyaki marinade, a tequila lime marinade, and basil butter.

 Teriyaki Pineapple Marinade 
1 cup pineapple juice 
1/4 cup brown sugar 
2 tablespoons honey 
2 tablespoons garlic powder 
1/2 cup soy sauce

Tequila Lime Marinade

1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon cayenne pepper
1/4 cup lime juice
1/2 cup tequila
1/4 cup vegetable oil

For each marinade combine all ingredients in a bowl.  Place the steak in a ziploc bag and pour the marinade over the meat.  Place in the refrigerator and allow the meat to marinate for 6-24 hours.  Place meat on skewers and grill until desired wellness.

Basil Butter

1/2 cup butter, softened
12-16 basil leaves, minced

Mix together and brush onto steak/shrimp while cooking.

 All of the marinades are great--fresh and easy.
My favorite is the teriyaki pineapple.


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