MEMORIES - MY BBQ SURF AND TURF OVER KALE AND ARUGULA SALAD

Life is all about taking risks. If the risks are worth it, you might as well take them. My BBQ Filet mignon and shrimp tower over arugula and kale salad with pan roasted asparagus and broccoli was a new risk I took that paid off. Yippee!
 
Approximate Prep and Cooking Time: 40 minutes
Approximate Cost: $32.38 or $16.19 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 fillet mignon cuts price @$8.45 ea.= ($16.90)
3 Bacon strips (.40)
6 Jumbo Shrimp ($8.70)
1 tbsp. olive oil (.40)
Salt and pepper (for the filet, salad asparagus and broccoli) (.15)
1 tsp. Angie’s dry seasoning (for the shrimp) (.35)
10 Asparagus, (bottoms chopped off) ($1.20)
2 c. Broccoli florets ($2.00)
2 c. arugula and kale salad mix ($1.75)
1 carrot (.15)
1 tomato (.33)
1 kiwi (.50)
2 tbsp. balsamic vinaigrette (or to taste) (.55)
 
Directions

• Clean and season the filet with salt and pepper, refrigerate. Also, Season the shrimp with olive oil and my dry seasoning or the one of your choice.
• Microwave the bacon strips just cook them half way through, they will go to BBQ later to finish the cooking process. When they are at room temperature, wrap around each filet and secure with a toothpick. 
• Cook the broccoli florets and asparagus (bottoms chopped off) in salt and pepper water until tender; however, crunchy. Drain.
• Prepare the salad and refrigerate until serving time.
• Meantime, BBQ the filet to med well or whichever way you like them. The bacon must be well done and crunchy.
• At the same time, BBQ the shrimp until nicely golden but not overcooked, just few minutes until they turn from translucent to opaque.
• When ready to serve, assemble the tower over the salad and fill the surrounding areas with broccoli and asparagus.
• Done!