Start off by preparing the bourbon marinade and then adding the skirt steak. Hand toss and submerge the meat before sealing it with plastic wrap. Place it in the fridge for 12 hours.
The next day, add the shrimp (out of the shell and deveined) into a mixing bowl and season with salt, pepper, garlic and smoked paprika. Place in the fridge for one hour.
In a medium-sized bowl make the homemade Pico De Gallo and then place it in the fridge.
Fire up the grill so that the temperature is a medium-high setting of about 375 degrees F. Place a plancha on one side and add some avocado oil. On the opposite side, add the steaks and let sear for 2 minutes and flip for another 2 minutes. Check and remove when they are a medium rare. Place the steaks on a wire rack and cover it with foil for resting. Add the veggies on the plancha and cook for 4-6 minutes. At this time, grill the shrimp for 90 seconds per side and then place to the side. Finish off the veggies and remove.
Slice the steak against the grain and the plate on a serving tray with steak on one side and shrimp on the other, in the middle is where the veggies go.
Serve with toasted flour tortillas. Assemble with veggies on the bottom, steak, shrimp, pico and then top with a cilantro lime creme.
