1. In a medium bowl, combine the jerk seasoning, olive oil (1 tablespoon), minced garlic, lime juice, brown sugar, Scotch bonnet pepper, scallions, and soy sauce. Stir until well mixed. This marinade will be the heart of your dish.
2. Place the steak in a shallow dish or a large zip-top bag. Pour half the marinade over the steak, ensuring it’s fully coated. Seal and refrigerate for at least 2 hours—overnight is best for deep flavor penetration. This patience will reward you with tender, flavorful meat.
3. In another bowl, toss the shrimp with the remaining marinade. Set aside in the fridge for 30 minutes—shrimp don’t need as long to soak up the flavors.
4. Heat a grill or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess drip off. Season lightly with salt and pepper.
5. Grill the steak for about 4-5 minutes per side for medium-rare, depending on thickness. You want a nice char on the outside but still juicy inside. Let it rest for 5-10 minutes before slicing—Mama Lou always said resting is the secret to juicy steak.
6. While the steak rests, grill the shrimp for 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook; shrimp become rubbery if left too long.
7. Slice the steak thinly against the grain. Arrange the steak and shrimp on a serving platter, drizzling any leftover juices from the steak over the top for extra flavor.
8. Garnish with extra chopped scallions or fresh lime wedges for brightness.

Whenever I make this, I remember Ouma’s impatience waiting for the steak to rest—she always wanted to dig in immediately! But I’ve learned to savor those moments; cooking is as much about the pause as the action.