Here's a great surf & turf recipe to whip up for date night or a family meal! We've found that a giant hunk of grilled meat is a can't miss with most partners. Tessemae's Creamy Caesar takes grilled romain to the next level! 
  
Makes 4 servings 

What you need

4 ribeye steaks (about 8 ounces each)
¾ pound jumbo shrimp
5 tablespoons Tessemae’s Lemon Garlic
wooden skewers
coarse salt and freshly ground black pepper
2 romaine hearts, trimmed and halved lengthwise
½ cup Tessemae’s Creamy Caesar (and more for dipping!)

What you do

1. Toss shrimp with 3 tablespoons of the Lemon Garlic and marinate about 30 minutes, refrigerated. Soak wooden skewers in water for about 30 minutes.
2. Heat grill or grill pan to medium-high heat. Sprinkle steaks with salt and pepper to taste and grill, turning once, about 3-5 minutes per side for medium-rare. Let steak rest 10 minutes before slicing.
3. While steaks are resting, thread shrimp onto skewers and sprinkle with salt and pepper to taste. Grill until cooked through, about 1-2 minutes per side.
4. Brush romaine halves with remaining 2 tablespoons Lemon Garlic and grill on both sides until lightly charred, about 2 minutes.
5. Divide steak, shrimp and romaine among 4 plates and drizzle romaine with Creamy Caesar. *Opiontal - add extra Creamy Caesar for dipping!