Delmonico Steak, Grilled Shrimp & Sweet Potato Rounds

We decided to cook steak, shrimp and sweet potatoes for dinner, pulling the steak and shrimp out of the freezer to defrost early in the day... After defrosted, we peeled the shrimp and rinsed under cold water.
Then, I skewered the shrimp and seasoned with salt, pepper, Emeril's Essence and Garlic powder, then juiced one lemon over the skewers and let that sit for about 10 minutes while Paul grilled the steak and sweet potatoes that I cut into thin round pieces. We brushed the sweet potatoes with olive oil and seasoned with salt.
For the steak, I seasoned with salt, pepper, Emeril's Essence and garlic powder, then poured Worcester sauce over it, letting it set for about 10 minutes before Paul grilled. When the steak and potatoes were finished, I brought them in to rest, while Paul grilled the shrimp skewers until pink and firm.

Here are the finished shrimp...I plated each dish (one large steak was enough for us to share) and served with sour cream for the potatoes and lemon butter to dunk the shrimp. I also squeezed some fresh lemon juice over the shrimp to give them a little more kick... Tasted great! Paul also made himself a simple salad to go with dinner as well.