1 pound pork tenderloin, sliced into 1 inch pieces
4 cloves garlic, minced
1 1/2 teaspoons salt
2 tablespoons red pepper flakes
3 tablespoons Worcestershire sauce
6 thin hot chile peppers, seeded and chopped
2 cloves garlic, minced
1 pound shrimp, peeled and deveined
3 tablespoons white wine
1/2 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons dry white wine
2 tablespoons white sugar
2 tablespoons cider vinegar
Gently press the garlic cloves into the bottom of a shallow pan, placing them 2 inches away from the sides of the pan. Combine the salt, pepper flakes, Worcestershire sauce, chile peppers, garlic, and shrimp in a large bowl. Season with the wine, olive oil, mustard, and garlic powder. Mix to thoroughly coat. Add 2 tablespoons vinegar, stir just until blended. Place the shrimp, on the bottom of the pan, in a medium bowl, and spread evenly with wine sauce.
Top the shrimp with the white wine mixture and top with the olive oil, Dijon mustard, and white wine side by side.
Brush the top of the pan with olive oil, sprinkle with sugar and reward with vinegar. Allow the pan to sit to marinate overnight.
Brush grill with remaining wine sauce and keep covered. Grill the fish, slaching off the bottoms of the fish, for 5 minutes per inch of thickness, to 1 minute per inch of thickness on the fish. Brush the grill rack with remaining white wine sauce, and brush with remaining olive oil.
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