This recipe is courtesy of Ready Meals .  INGREDIENTS 4 (8-inch)wooden skewers ¾ tsp PICS salt ½ tsp PICS black pepper ¼ tsp PICS garlic powder 2 tbsp PICS extra virgin olive oil 4 petite filet mignon steaks (about 4 oz. each) 16 Market 32 raw 16-20 count tail-on peeled and deveined shrimp, thawed if necessary INSTRUCTIONS Begin by preparing Bacon-Jalapeño Butter or Chili-Garlic Basil Butter (recipes follow) as some will be needed during grilling. Prepare an outdoor grill for direct grilling over medium-high heat. Soak skewers in water for 20 minutes. In a small bowl, stir ½ tsp. salt, ¼ tsp. black pepper and garlic powder. Rub both sides of the steak with 1 tablespoon oil, sprinkle with garlic powder mixture. Place steaks on a hot grill rack; cover and cook 10 minutes or until internal temperature reaches 135°F for medium-rare, turning once. Transfer steaks to a cutting board; tent with aluminum foil and let stand 10 minutes. (internal temperature will rise to 145°F upon standing.) In a large bowl, toss shrimp, and remaining ¼ tsp. each salt and black pepper and 1 tablespoon oil; thread onto skewers. Place skewers onto a hot grill rack; cook, uncovered, 6 minutes or until internal temperature reaches 145°F, brushing occasionally with reserved 2 tablespoons of Bacon-Jalapeño Butter or Chili-Garlic Butter, and turning once. Serve steaks and shrimp skewers with remaining Bacon-Jalapeño Butter or Chili-Garlic Butter. Serves: 4 Bacon-Jalapeño Butter 3 slices PICS bacon 1 garlic clove, minced ¼ cup plus 2 tablespoons PICS unsalted butter, softened ½ tbsp fresh lemon juice ¼ tsp PICS salt ¼ tsp PICS black pepper 1 tbsp chopped fresh cilantro 1 tbsp chopped jalapeño pepper In a large skillet, cook bacon over medium heat 6 minutes or until crisp, turning once; transfer to a paper towel-lined plate. Break bacon into pieces. Makes about 3 tablespoons. In a food processor, pulse garlic until chopped, scraping bowl with rubber spatula. Add butter, lemon juice, salt and black pepper; process until smooth; scraping bowl occasionally. Add cilantro, jalapeño pepper and bacon; process until just combined and transfer 2 tablespoons to another small bowl. Makes about ½ cup. Chili-Garlic-Basil Butter 2 garlic cloves, minced ½ cup PICS unsalted butter (1 stick), softened 3 tbsp Market 32 chopped fresh basil 1 tbsp fresh lime zest ½ tsp ground cayenne pepper ¼ tsp PICS salt ¼ tsp PICS black pepper In a small bowl/ stir garlic, butter, basil, lime zest, cayenne pepper, salt and black pepper; transfer 2 tablespoons to another small bowl. Makes about ½ cup.