Shrimp and Steak Skewers with Bloody Mary Marinade

Ingredients

• 240 ml (1 cup) no-salt-added tomato juice
• 2 garlic cloves, minced
• 1 tbsp prepared horseradish
• 30 ml (2 tbsp) fresh lemon juice
• 30 ml (2 tbsp) reduced-sodium Worcestershire sauce
• 1/4 tsp hot sauce
• 1/4 tsp celery salt
• 450 g (1 lb) beef tenderloin, cubed
• 1 large zucchini, sliced
• 8 jumbo shrimp, peeled and deveined
• 8 cherry tomatoes
• 1 small red onion, cut into thick pieces
• 1 orange or yellow bell pepper, cut into pieces
• Nonstick cooking spray

Method

1. Stir together the tomato juice, garlic, horseradish, lemon juice, Worcestershire sauce, hot sauce and celery salt.
2. Divide the marinade between two containers. Refrigerate one portion for basting. Add the beef to the other, cover and chill for about 4 hours or overnight.
3. Heat the grill to about 200°C (400°F). Thread the beef, zucchini, shrimp, tomato, red onion and bell pepper onto eight skewers.
4. Lightly spray the skewers. Grill for about 3 minutes per side, brushing with the reserved clean marinade, until the shrimp are pink and the beef reaches the doneness you prefer.