4filet mignon steaks, each about 8 ounces and 1-1/2 inches thick Extra-virgin olive oil 2-1/2teaspoons kosher salt, divided 1/2teaspoon ground black pepper 1/2cup (1 stick) unsalted butter 2large garlic cloves, coarsely chopped 12extra-large shrimp (16/20 count), peeled and deveined, tails.

This is a fantastic way to add a southwestern flare to a porterhouse steak. With a quick sear on the grill, the chipotle paste is locked in making this dish very flavorful. Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Yield: Serves.