Surf and Turf

Everything was done on the Freen Egg. And what a way to start a Memorial Day weekend. Sirloin grilled to 125 then rested. It came up to 140 after coming off so was medium rare. CSA asparagus on the grill pan. The shrimp -- check out the before and after pix -- was marinated in lemon juice, olive oil, chili sauce, S&P then grilled on skewers. Excellent. Instead of garlic bread, I butttered a baguette and sprinkled with Old Bay and grilled. Came out well