Juicy steak, garlicky shrimp, crispy potatoes, and fresh avocado salad make this an irresistible dinner plate! 
Ingredients
Steak & Shrimp
2 halal ribeye steaks
1 lb large shrimp, peeled and deveined 
3 tbsp butter 
4 garlic cloves, minced 
1 tbsp olive oil
1 tsp paprika
1 tsp dried herbs 
½ tsp black pepper
¾ tsp salt
1 tbsp lemon juice 
Garlic Roasted Potatoes
1½ lb baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt & pepper
2 tbsp fresh parsley
Avocado Salad
2 avocados, cubed
1 cucumber, chopped 
1½ cups cherry tomatoes, halved 
¼ red onion, sliced
1 tbsp olive oil
1 tbsp lemon juice
Salt & pepper
Creamy Garlic Sauce
½ cup Greek yogurt
1 garlic clove, minced
1 tbsp lemon juice
1 tbsp chopped parsley
Salt & pepper
Instructions
Season the steaks with salt, pepper, paprika, garlic, and herbs.
Heat olive oil in a skillet and sear the steaks for 3–5 minutes per side, depending on your preferred doneness. Rest before slicing.
Melt butter with garlic in the same skillet. Add shrimp and cook 2–3 minutes per side until pink and lightly golden. Finish with lemon juice.
Toss potatoes with olive oil and seasonings. Roast at 425°F (220°C) for 25–30 minutes until crispy and golden.
Toss avocado, cucumber, tomatoes, and red onion with olive oil, lemon juice, salt, and pepper.
Mix all creamy garlic sauce ingredients until smooth.
Slice the steak and serve with garlic-butter shrimp, crispy potatoes, avocado salad, and creamy garlic sauce.
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