Shrimp and Beef Skewers



  • 2 sticks unsalted butter, at room temperature
  • 5 scallion, pale green and white parts only, finely chopped
  • 3 cloves garlic, minced
  • 3 TBS soy sauce
  • 1/3 cup extra-virgin olive oil


  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 8 oz. (about 12) medium-size button or crimini mushrooms, halved
  • 1 lb. large shrimp (about 28), peeled and deveined
  • 1 lb. sirloin steak, about 3/4 inch thick, cut into 28 (1-inch pieces)
  • 20 (6 to 8-inch) wooden skewers, soaked in water for 30 minutes to prevent scorching


For the butter: In a food processor, combine the butter, scallions, garlic and soy sauce; pulse until smooth. Place the mixture on a piece of plastic wrap and form into a log about 1-inch in diameter and 7-inches long. Roll the log in the plastic wrap and refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch pieces.


In a small bowl, mix the olive oil, garlic, salt and pepper. Thread 4 pieces of mushroom onto 8 skewers. Thread 4 shrimp onto 7 of the skewers. Thread 4 pieces of the steak onto the remaining 7 skewers. Arrange the skewers in a single layer on 2 baking sheets. Spoon the oil mixture over the top and marinate for 15 minutes. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the beef skewers for 3 minutes each side for medium-well. Let the meat rest for 5 minutes. Grill the shrimp skewers for 2 minutes each side until opaque and cooked through. Grill the mushroom skewers for 4 minutes each side until tender. Arrange the skewers on a platter and serve with the sliced butter.