Asian Beef and Spicy Shrimp Skewers on the Barbi!

Spring time and it is about time.  Asian beef and spicy shrimps are easy, and out of this world. We enjoyed this barbecue with an icy cold Canadians.  Accompanied with  two side dishes, a caesar salad and a yummy potatoe and egg salad with real bacon bits. I hope that everyone has a wonderful season...and get grilling people!

You will need to soak a handful of skewers in the sink

For the beef:

• 2-3 lbs beef tenderloin
• 1 tablespoon sesame seeds
• 3 scallions (green onions), chopped
• 2 garlic cloves, minced
• 2 teaspoons rice wine vinegar
• 1 1/2 tablespoons water
• 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 tablespoon fresh ginger, minced
• 1/2 cup hoisin sauce

Wrap beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice beef thinly across the grain. Place in baking dish. In a small skillet toast sesame seeds. To create marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil, hoisin sauce, vegetable oil, and pepper. Stir well. Pour marinade over the beef. Let sit for 2-4 hours, or over night is even better.  String the beef onto the skewers and grill for 5-6 minutes. Sprinkle with sesame seeds.

For the Spicy shrimp:

• 35-45 medium black tiger shrimp (shelled and veined)
• 1 tablespoon grape seed oil or vegetable oil
• 2 tablespoons lemon juice
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon garlic (minced)
• salt and pepper

Marinade the shrimp in all the above ingredients for 20 minutes (any longer and the citrus will start to cook the shrimps). Thread shrimp on soaked skewers and place on grill for 2 minutes per side. Serve with a mango chutney dipping sauce.