Let’s get cooking! Here’s how you can bring this dish to life:

1. Remove the tomahawk steak from the fridge about 30 minutes before cooking to bring it to room temperature. This helps it cook evenly.
2. Season the steak generously with salt and pepper on both sides. Don’t be shy here; the seasoning is key to a great crust.
3. Preheat your grill to high heat. If you’re using a stovetop, heat a large cast-iron skillet over high heat.
4. While the grill is heating, toss the shrimp with olive oil, garlic, rosemary, smoked paprika (if using), and a pinch of salt in a bowl. Set aside.
5. Place the steak on the grill (or skillet) and let it sear for about 5-7 minutes on each side, depending on thickness, until it reaches your desired level of doneness. I recommend using a meat thermometer—aim for 130°F for medium-rare.
6. Remove the steak from the grill and let it rest for 10 minutes. This rest time is crucial for juicy results.
7. While the steak rests, grill the shrimp for about 2-3 minutes per side, until they’re pink and opaque.
8. Transfer the shrimp to a serving platter. Add butter to the hot pan or grill, allowing it to melt and sizzle with the remaining garlic and lemon slices for an extra burst of flavor.
9. Slice the steak against the grain, arrange it on the platter with the shrimp, and drizzle with the garlicky butter lemon sauce.

And there you have it! A dish that’s sure to bring smiles and maybe a few happy sighs to your dinner table.