2 garlic cloves, minced
1/4 Tbsp fresh ground black pepper
1/3 cup Worcestershire sauce
2 Tbsp orange juice
2 Tbsp Italian dressing
Meat to Grill
1/2 pound raw shrimp, peeled and deveined
1/2 pound boneless skinless chicken thighs
1/4 cup butter
1/4 cup honey
Mix together marinade ingredients in a medium bowl. Pour half in another medium bowl.
Add chicken to one bowl and shrimp to the other.
Cover and refrigerate for one hour.
Preheat grill to around 350 – 400 degrees.
Mix butter and honey in a small bowl and microwave it until melted together.
Place chicken on Cookina reusable grilling sheet. After turning once, brush chicken with honey butter mixture while continuing to grill until done through.
Once chicken is almost done, add shrimp to the Cookina reusable grilling sheet. Brush with the honey butter sauce and cook until shrimp are done.
Remove to a serving platter and brush with additional sauce.
Don’t brush cooking sauce on raw meat and then on cooked meat. I separated it into 2 small bowls and used two different brushes to reduce risk of contamination from raw meat to cooked.