Shrimp and Beef Skewers with Soy and Scallion Butter

Ingredients

• 1 teaspoon pepper black freshly ground
• 8 ounces cremini mushrooms halved ( 12)
• 3 cloves garlic minced
• 4 cloves garlic minced
• 1 teaspoon kosher salt 
• 0.3 cup olive oil extra-virgin
• 5  scallions white green finely chopped
• 1 pound shrimp deveined peeled ( 28)
• 1 pound rump steak cut into 28 (1-inch) pieces
• 3 tablespoons soya sauce 
• 2 sticks butter unsalted at room temperature
• 6 inch wooden skewers for 30 minutes to prevent scorching
• 6 inch wooden skewers for 30 minutes to prevent scorching

Equipment

• food processor
• bowl
• baking sheet
• plastic wrap
• grill
• skewers
• grill pan

Directions

1. For the butter: In a food processor, combine the butter, scallions, garlic, and soy sauce. Pulse until smooth.
2. Place the mixture on a piece of plastic wrap and form into a log about 1-inch in diameter and 7 inches long.
3. Roll the log in the plastic wrap and refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch pieces.
4. For the skewers: In a small bowl, mix together the olive oil, garlic, salt, and pepper. Thread 4 pieces of mushroom onto 6 of the skewers. Thread 4 shrimp onto 7 of the skewers. Thread 4 pieces of the steak onto the remaining 7 skewers. Arrange the skewers in a single layer on 2 baking sheets. Spoon the oil mixture over the top and marinate for 15 minutes.
5. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the beef skewers for 3 minutes each side for medium-well.
6. Let the meat rest for 5 minutes. Grill the shrimp skewers for 2 minutes each side until opaque and cooked through. Grill the mushroom skewers for 4 minutes each side until tender. Arrange the skewers on a platter and serve with the sliced butter.