Forty Creek Surf & Turf Pizza

INGREDIENTS

FORTY CREEK SHRIMP FLAMBE (FOR PIZZA)

• 1/4 C Forty Creek Whisky
• 1/4 C unsalted butter
• 1 Tbsp lemon juice
• 1/4 C minced chives
• 1 lb shrimp, peeled & deveined
• Salt & pepper to taste

FORTY CREEK SIRLOIN MARINADE

• 1/4 C Forty Creek Whisky
• 2 Tbsp soy sauce
• 1 Tbsp Olive Oil
• 2 cloves, crushed garlic
• 2 Tbsp julienned ginger root
• 1 jalapeno pepper, chopped, with seeds
• Salt and pepper to taste

PREPARATION

FORTY CREEK SHRIMP FLAMBE (FOR PIZZA)

1. In a sauté pan, melt butter and add shrimp. Cook for 1 minute then add Forty Creek.
2. Using a long-handled match, ignite the mixture and shake the pan until the flame dies down.
3. Add lemon juice and chives. Season with salt and pepper. Reserve for pizza topping.

FORTY CREEK SIRLOIN MARINADE

1. Marinate sirloin steak for one hour or overnight.
2. Grill on medium high for 3-4 minutes per side.
3. Let sit for 5 minutes and then thinly slice.

ASSEMBLY

1. Assemble on pizza bread or flat bread with desired toppings, tomato sauce, shrimp flambe, steak, mushrooms, onions, peppers and mozzarella cheese.
2. Close grill and grill on medium until bread is brown and cheese is melted.