Spicy Surf and Turf

Today, I tried two new recipes for spicy twist on surf and turf. I modified both recipes by changing the cooking method. My version is listed below with a link to the original recipe.

Fiery Hot Texas T-Bones
1 tablespoon chipotle powder
1 tablespoon ground cumin
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 pounds total

Combine dry spice rub: chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Broil steaks in oven on low setting for about 5 minutes on each side.
(Original recipe from Food Network)

Chipotle Grilled Shrimp
1 1/2 pounds (about 4042) large shrimp, shelled and deveined
1 small can chipotle chiles in adobo, stemmed and wiped clean
1/2 cup vegetable oil
1/2 teaspoon freshly ground black pepper

Place shrimp in large bowl. Place chiles in a blender or food processor fitted with the metal blade and puree. With the motor running, drizzle in oil until creamy emulsion is formed. Pour over shrimp in bowl and mix thoroughly to coat shrimp. Cover bowl and refrigerate for 1 hour. Place on baking sheet and broil in oven until opaque. (Original recipe from Food Network)