GRILLED SURF AND TURF: SIRLOIN BURGERS ON BED OF LETTUCE WITH GRILLED SHRIMP AND HORSERADISH CHILI SAUCE

Grilled Surf and Turf: Sirloin Burgers on Bed of Lettuce with Grilled Shrimp and Horseradish Chili Sauce image

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds ground sirloin
1 large shallot, finely chopped
2 tablespoons fresh thyme leaves, chopped
1 tablespoon Worcestershire sauce
1 teaspoon smoked Hungarian paprika or 2 teaspoons ground cumin (eyeball it)
2 teaspoons grill seasoning, such as McCormick's Montreal Steak Seasoning, or coarse salt and coarse black pepper
Extra-virgin olive oil (EVOO), for drizzling
8 raw jumbo shrimp, peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley
1 lemon, zested and then cut into wedges
2 garlic cloves, finely chopped
1/2 head iceberg lettuce, cored and quartered
2 rounded tablespoons prepared horseradish
1 cup bottled chili sauce
4 slices of toasted white or wheat bread

Steps:

Preheat a grill pan or outdoor grill to high.
In a large bowl combine the beef, shallot, thyme, Worcestershire, smoked paprika or cumin, and grill seasoning. Divide the meat into 4 portions and form large patties about 1 1/4 inches thick. Coat the beef patties with a drizzle of EVOO. Cook for 3 to 4 minutes on each side for medium rare, 6 minutes per side for medium well to well-done.
Cut the shrimp along the deveining line and "butterfly" them open a little. Be careful not to cut all the way through the shrimp and to leave the tails intact. Place the shrimp in a shallow dish and coat in EVOO. Sprinkle with the grill seasoning or salt and pepper. Add the parsley, lemon zest, and garlic and turn the shrimp to coat evenly in flavorings. Grill the shrimp alongside the meat patties for 2 to 3 minutes on each side, until heads curl toward tails and the shrimp are pink.
While the meat and shrimp cook, arrange 4 beds of cut iceberg lettuce on a platter and combine the horseradish with chili sauce in a small bowl. To serve, place the burgers on toast with lettuce "buns" as tops and dot with sauce, then top with 2 grilled shrimp. Pass the remaining sauce and the lemon wedges at the table. Serve with Bacon-Wrapped Asparagus Bundles (page 57).