Ribeye and Lobster Surf N Turf

Ribeye

Green Beens

Lobster Tail
Cilantro Lime Shrimp

The Ribeye was marinated in olive oil and garlic pepper, then grilled to a medium rare (about 10 minutes each side)

The lobster tail was cut open and baked, with a tablespoon of butter on, at 400 degrees for about 15 minutes. Served with drawn butter.

For the Shrimp (per one serving):

3 Jumbo Shrimp, Cleaned
2 Tsp Garlic, Minced

1 1/2 Tbsp. Fresh Lime Juice
1 Tbsp Fresh Cilantro, Chopped
A Pinch of Pepper
1/2 Tbsp. Coconut or Peanut Oil

Place shrimp in a small bowl. Mix together garlic, lime juice, cilantro and pepper. Pour mixture over shrimp and let sit in the refrigerator for at least 20 minutes. Heat oil in a small pan on medium heat. Place shrimp and marinade in the pan and cook until just beginning to brown, and cooked thoroughly, about 5 minutes per side.