• 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.
  1/4 Cup Soy Sauce, 4 Cloves Garlic, 6 Ounces Pineapple Juice, 1 Tablespoon Olive Oil, 1/2 teaspoon Curry Powder, 1/4 teaspoon Red Pepper Flakes, 1/2 teaspoon Cayenne, 1/2 teaspoon Ground Ginger, 1/2 teaspoon Sesame Oil, 2 Tablespoon Coconut Cream, 1 1/2 teaspoons Rice Vinegar, 2 Tablespoons Dark Brown Sugar
• Separate into 2 ziploc bags and add the steak to one and shrimp to the other.
  1-2 Pounds Flank Steak, 1 Pound 16/20 Veined and Peeled Shrimp
• 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.

Sauce

• In a bowl whisk together the pineapple, coconut and sour cream.
  1 Cup Coconut Cream, 1/2 Cup Crushed Pineapple and Juice, 1/2 Cup Sour Cream