Surf and Turf Salad "IT'S A MEAL!!"

Our son Michael gave me this recipe and asked me to make it a couple of years ago.  We have really enjoyed it especially during the summer grilling season.  We have adapted it some and I think he said he got it from a Rachel Ray TV demonstration.

Combine these ingredients in a shallow dish:

2 -3 finely chopped cloves of fresh garlic
1" piece of fresh ginger peeled and grated**
3 T. tamari (dark aged soy sauce)
1 t. ground coriander
2 t. ground cumin
1 t. turmeric
1/2 t. ground cayenne pepper
1 T. grill seasoning
zest of 1 lemon
2 T. extra virgin olive oil
4 T. sherry

Coat 2 pounds of London broil or flank steak and empty it all into a zip lock bag for at least 15 minutes and up to overnight.

Peel and devein 16 medium shrimp.  Cut the ends 1" from the top of one bunch of green onions.  Drizzle both the green onions and shrimp with olive oil, salt, pepper, and red pepper flakes.  Grill both for 2 minutes and reserve.
Grill steak 4-5 minutes per side, cover with foil and set aside and keep warm.

Meanwhile combine 2 romaine hearts chopped with 1/4 pound of washed baby spinach leaves, 1/2 chopped red onion, a pint of cherry tomatoes and 1/4 C. chopped parsley and arrange on a large platter.

Scatter grilled shrimp and grilled onions over the greens.  Mix the dressing in a small bowel by combining:  juice of 1 lemon, 2 T. tomato paste, 2 t. Worcestershire sauce, 3 T. olive oil, salt and pepper to taste.Slice the steak across the grain very thinly arranging it atop the salad greens and drizzle all with the dressing.   Serve with grilled hot bread and enjoy.

**KEEP FRESH GINGER IN A PLASTIC BAG IN THE FREEZER AND JUST PEEL AND GRATE AS YOU NEED IT.   IT IS ALWAYS FRESH AND IT GRATES MORE EASILY TOO.