Ingredients

1 pk. 8oz Seapak Butterfly Shrimp
2 Unit 8 Oz Filet Mignon Steaks
2 Unit Large Tomatoes, Cored
3 tbsp. Olive Oil, Divided
1 Unit Clove Garlic, Minced
1 tbsp. Chopped Basil, Plus More For Garnish
Kosher Salt And Freshly Ground Black Pepper

Directions

1
 Liberally salt and pepper the steaks and allow them to sit at room temperature until ready to cook. Preheat grill to medium-high. Brush and oil the grill with 1 tablespoon of olive oil.
2
 Place tomatoes on the hot grill and cook just until black spots form (rotate with tongs). Remove the tomatoes to a blender and pulse with the remaining olive oil, garlic, and basil until smooth.
3
 Salt and pepper to taste. (If your sauce is a little too thick, add warm water 1 tablespoon at a time, pulsing after each addition.)
4
 Prepare Butterfly Shrimp according to package directions and keep warm while cooking steak. Place steaks on the hot grill.
5
 Allow to cook for two minutes, then gently lift and rotate 90º and cook for an additional 2 minutes (this will give you the cross-hatch grill marks). Gently flip the steak and cook for 2 minutes on the opposite side.
6
 Rotate 90º and sear for one additional minute. Continue to cook until desired doneness, as measured with a meat thermometer.
7
 Rare: 120º to 125º Medium Rare: 130º to 135º Medium: 140º to 145º Well Done: 150º to 155º
8
 Remove the steaks from the grill and let rest for 10 minutes (internal temperature will increase 5-10º while resting). To serve, spoon 2 tablespoons of tomato sauce over each steak and top with butterfly shrimp.
9
 Garnish with fresh basil. Serve any extra sauce on the side for shrimp and steak dipping.
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