MESQUITE GULF GROUPER WITH SHRIMP SAUCE
8-ounces grouper fillet 2 16/20 Gulf shrimp, peeled and deveined Mesquite dry rub 1 pound shrimp shells 1 cup onion, diced 1 cup celery, diced 1 cup carrot, diced 1 cup red bell pepper 1 tablespoon minced garlic 1 cup sherry wine 2 quarts heavy cream 1 tablespoon smoked paprika
Sauté shrimp with all veggies until soft. Deglaze pan with sherry, reduce by half. Add heavy cream and paprika; bring to boil and reduce to desired thickness. Add salt and pepper t o taste. Strain sauce before serving.
Rub grouper and shrimp with dry mesquite rub. Grill grouper for approximately 4-5 minutes on each side depending on thickness. Grill shrimp for 2-3 minutes until done. Plate and place sauce over grouper and shrimp.