Father's Day Surf 'n Turf Feast

• Pat steak* dry with paper towels. Rub with a drizzle of oil, then season all over with half the savory paprika blend, a pinch of salt, and pepper. Set aside.  • Rinse shrimp* under cold water, then pat dry with paper towels.  • Carefully thread shrimp, bell pepper, zucchini, and grape tomatoes onto skewers, alternating ingredients. Drizzle kebabs with oil and season generously all over with remaining savory paprika blend, salt, and pepper. 

• In a large microwave-safe bowl, toss potatoes with a pinch of salt. Cover tightly with plastic wrap; microwave until potatoes are fork tender, 5-8 minutes. (For 4 servings, you may need to microwave potatoes for an additional 2-3 minutes.)  • Add a drizzle of oil and season with pepper; toss to combine. (If using a grill pan, preheat over medium-high heat while potatoes cook.)

• Add steak to grill (or grill pan, working in batches for 4 servings if needed). Cook to desired doneness, 4-8 minutes per side (grill temperatures can vary). • Transfer steak to a cutting board to rest for at least 5 minutes.

• Add kebabs in a single layer to grill (or grill pan). Grill until veggies are browned and tender and shrimp are cooked through, 3-5 minutes per side. TIP: Work in batches, if necessary. • Add potatoes to grill (or grill pan), cut sides down; grill, flipping occasionally, until lightly charred, 2-3 minutes. • Transfer kebabs and potatoes to a large serving platter. Season potatoes with salt and pepper.

• While skewers and potatoes grill, in a second large bowl, toss together arugula, Parmesan, and Italian dressing until combined.