Surf And Turf Brochettes - cooking recipe

Ingredients

12 ounces beef top round steak, cut into 3/4 inch cubes
24 small shrimp, peeled and deveined
1 green bell pepper, cut into 1-inch squares
3/4 cup orange juice
1/2 cup A.1. Original Sauce
2 tablespoons white wine
1 garlic clove, minced
1 1/2 teaspoons cornstarch

Preparation

Soak 12 (10-inch) wooden skewers in water for 30 minutes.
Alternately thread beef cubes, shrimp and green pepper onto skewers.
In small saucepan, combine orange juice, steak sauce, wine and garlic; remove and reserve 1/2 cup of this mixture for basting. Blend cornstarch into remaining steak sauce mixture in the saucepan.
Over medium heat, cook and stir until sauce thickens and begins to boil; keep warm.
Grill brochettes over medium heat for 8-10 minutes or until done, turning and brushing often with the 1/2 cup of reserved steak sauce mixture that was not boiled.
Serve brochettes with warm sauce for dipping.
Note: on my gas grill 6-7 minutes was the perfect cook time.