Spicy Steak and Shrimp Kabobs with Pina Colada Sauce

Directions

In a bowl, whisk together the soy sauce, garlic, pineapple juice, olive oil, curry, red pepper flakes, cayenne, ginger, sesame oil, coconut cream, rice vinegar, and brown sugar. Separate into 2 ziploc bags and add the steak to one and shrimp to the other. Place in the fridge for 30 minutes or we prefer all day. Once you're ready to grill, heat the grill to high heat and place the meat and seafood on the counter in their bags. Allow the grill to heat for 5-10 minutes. Turn to medium heat. Skewer the shrimp on a few skewers and the steak on separate skewers. Start with the steak and grill, turning occasionally for 2 minutes then add the shrimp and cook for 3 minutes per side. Remove from grill and serve with sauce.