Ted Reader’s Steak-Wrapped Shrimpsicles with Honey Brown Sugar BBQ Sauce

- Special equipment: Cajun injector
- Special equipment: 16 Chopsticks or bamboo skewers, presoaked for 1 hour
(Honey Brown Sugar BBQ Sauce)
-1/4 cup brown sugar, firmly packed
-1/4 cup gourmet barbeque sauce
-1 (12 oz) bottle honey brown lager
-1 tbsp chopped fresh coriander
-1 jalapeño pepper, minced
-Bonedust Seasoning
-Salt and freshly ground black pepper
-2 lb beef tenderloin
-16 jumbo shrimp, peeled and deveined
-2 to 3 tbsp vegetable oil
-2 to 3 tbsp Bonedust Seasoning

To prepare the Honey Brown Sugar BBQ Sauce: In a bowl, whisk together brown sugar, barbeque sauce, 1/4 bottle of beer, coriander and jalapeño pepper. Season with generous pinch of Bonedust Seasoning and salt and pepper to taste.
Using a Cajun injector or syringe, inject each shrimp with some of the remaining beer; season with Bonedust Seasoning. Set aside.
Preheat grill to medium-high (400°F). Freeze beef for 15 minutes before thinly slicing into 1-to-2-oz slices. Wrap each shrimp with 1 or 2 slices of beef, pressing firmly around the middle so the beef adheres. Brush with oil and season each with a pinch of Bonedust Seasoning. Skewer the shrimp onto wooden chopsticks or soaked bamboo skewers.
Grill beef-wrapped shrimp for 3-4 minutes each side, until the shrimp are just cooked through and the beef is lightly charred. Baste with Honey and Brown Sugar BBQ and serve immediately.

Serves 8