Cookwith - 70s Convertible California Surf & Turf Platter (Gluten-Free)

Ingredients

• 2 6-oz boneless ribeye steaks (or your favorite cut), patted dry
• 12 large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tsp kosher salt, divided
• 1 tsp smoked paprika
• 1/2 tsp black pepper, divided
• 2 lemons (zest from 1, juice from both)
• 2 tbsp unsalted butter
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 1 large avocado, sliced
• 4 small Yukon Gold potatoes, scrubbed and quartered
• 2 tbsp mayonnaise (gluten-free)
• 1 tbsp fresh chives, minced
• 1 tbsp white wine vinegar
• 1/2 tsp garlic powder
• 2 tbsp fresh parsley, chopped
• Shagadelic Citrus Vinaigrette:
• 3 tbsp olive oil
• 2 tbsp orange juice (freshly squeezed)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (gluten-free)
• 1/2 tsp honey
• Salt and pepper to taste