Shrimp Acapulco

Jumbo shrimp

Beef sirloin or tenderloin, cut into 1" pieces 1/3 cup peanut oil 2 tablespoons soy sauce the juice of 3-4 limes (or lemons)

1 large shallot, minced

2 sticks unsalted butter, cut into tiny pieces and put in freezer V2 tablespoon vinegar

1-2 ounces Grande Marnier (or any orange-flavored liqueur) 1-2 tablespoons of crushed pineapple with juice (canned is fine) V2 tablespoon soy sauce

Alternate beef and shrimp on skewers. Mix the peanut oil, soy sauce and lime juice in a bowl to use a basting sauce. On a nice, hot coal or wood grill, cook the k-bobs until medium rare (or to taste) brushing them often with the basting liquid. Put aside and keep warm.

In a skillet or shallow sauce pan heat 1 tablespoon butter, the vinegar and the orange liqueur, add the shallots and saute them lightly for about a minute or until soft. Now the tough part. You're going to make a tricky butter sauce. Luckily for you, Strike is a trained professional chef (true!). You're gonna take the butter pieces out of the freezer and grab a whisk. Now, while the pan and its contents are still warm (but NOT too hot) start adding the butter piece by piece while whisking vigorously. Keep moving the pan off and on the heat source so that enough heat gets through to melt the butter and warm the sauce. But not so much heat as to cause the butter to break.

After all the butter has been whisked in the sauce will be creamy and warm. If pools of clear butter oil have started pooling up all over the place the sauce has broken. You failed. Actually, the sauce will still taste fine, it just won't be creamy like a snooty Frenchman would like. The sauce can be kept warm over a hot water bath or by stirring over low heat. Anyway, at this point one stirs in the soy sauce and pineapple into the sauce and drapes it over the k-bobs. Oh God is it the best flavor in the world. You have been warned!

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