Recipe for Grilled Steak and Shrimp Kebabs 
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Yield:
8
Ingredients:
Amount Ingredient
3 lb small red potatoes scrubbed
1/2 tsp extra-virgin olive oil plus
1/3 cup extra-virgin olive oil
1/4 tsp salt divided
3 lb boneless beef sirloin cut 1 1/2" cubes
1/2 lb medium shrimp peeled, deveined
2 pt cherry tomatoes
16 lrg white mushrooms
4 med zucchini sliced diagonally
into 1/2"-thick slices
1/2 tsp freshly-ground black pepper
1 tsp fresh thyme leaves
(or 1/4 tspn dried thyme)
1 x focaccia bread loaf sliced
----------------- GREEN SAUCE ----------------
3 oz shallots cut up - (2/3 cup)
1/4 cup white wine vinegar
1 cup chopped fresh parsley leaves
1/2 cup capers - (from two 3-oz jars) drained
1 can flat anchovy fillets - (2 oz) drained
2 tsp fresh thyme leaves
(or 1/2 tspn dried thyme)
1 tsp salt
1 tsp freshly-ground black pepper
Instructions:
Instructions: Soak 3 dozen 12-inch wooden skewers in water to cover 1 hour.

For the Green Sauce: Chop shallots in food processor; transfer to small bowl and stir in vinegar. Process parsely, capers, anchovy fillets, 2 teaspoons thyme, 1 teaspoon salt and 1 teaspoon pepper, except oil, until finely chopped. Add to shallot mixture. Stir in the 2/3 cup oil.

Meanwhile, heat oven to 400 degrees. Combine potatoes, 1/2 teaspoon of the oil and 1/4 teaspoon of the salt in 13- by 9-inch baking pan. Cover with foil and bake 40 to 60 minutes or until potatoes are tender when pierced with fork. Cool.

Heat grill. Loosely thread beef on 9 to 10 skewers. Loosely thread shrimp on 10 more skewers. Thread tomatoes, mushrooms and zucchini slices on remaining skewers, using only one type of vegetable per skewer.

Combine remaining 1/3 cup oil, 1 teaspoon of the salt, the 1 teaspoon thyme and the 1/2 teaspoon pepper in small bowl. Brush over beef, shrimp and vegetables.

Arrange potatoes around edge of barbecue. Grill mushrooms and zucchini over medium-hot coals (you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away) until browned and cooked through, 5 to 7 minutes per side. Transfer to serving platter.

Grill tomatoes just until charred, 1 to 2 minutes; add to platter. Grill shrimp 3 minutes per side or until firm and opaque. Grill beef 5 minutes per side for medium-rare (145 degrees). Transfer shrimp and beef to platter; cover and keep warm.

Grill focaccia until lightly browned and crisped on both sides, 1 to 2 minutes. Place on serving platter with potatoes, grilled vegetables, beef and shrimp. Serve with Green Sauce.

This recipe yields 8 servings.

Make-Ahead Tip: Prepare Green Sauce. Let stand at room temperature up to 8 hours. Bake potatoes. Cover and refrigerate up to 24 hours.

Comments: Steak, shrimp and veggies are skewered for easy grilling and served with a zesty, fresh herb-shallot sauce for this surf-and-turf special.

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