• Preheat a well-oiled grill to medium-high heat. (TIP: If using a grill pan, you’ll heat it in step 4.) Place garlic herb butter in a small bowl; bring to room temperature. Wash and dry produce. • Finely chop parsley leaves and stems. Trim and discard root end from lettuce; chop leaves into bite-size pieces until you have 3 cups (6 cups for 4 servings). Halve tomatoes lengthwise. Halve baguette lengthwise. Zest and quarter lemon.

• Place 3 TBSP plain butter (6 TBSP for 4 servings) in a second small, microwave-safe bowl. Microwave until just softened, 10-15 seconds. • Stir in 1 TBSP parsley (2 TBSP for 4) and 3/4 tsp Old Bay Seasoning (11/2 tsp for 4) until combined. Set aside for serving.

• Toss lettuce, tomatoes, and Parmesan together in a large bowl. (You’ll add the dressing in step 6.) Set aside.

• Pat steak* dry with paper towels. Season all over with half the Ranch Spice (all for 4 servings), salt, and pepper. • Rinse shrimp* under cold water, then pat dry with paper towels. Place in the center of a large piece of foil; add a large drizzle of oil and remaining Old Bay Seasoning. Cinch into a packet. • Add steak and shrimp packet to grill. (TIP: For a grill pan, oil and heat over medium-high heat. Work in batches.) Grill steak to desired doneness, 4-8 minutes per side. Grill shrimp until cooked through, 8-10 minutes (grills can vary). • Remove from heat. Transfer steak to a cutting board to rest for at least 5 minutes. • PAN ALTERNATIVE: Cook seasoned steak in a large oiled pan over medium-high heat, 5-7 minutes per side. Transfer to a cutting board to rest for 5 minutes. Wipe out pan. Season shrimp with remaining Old Bay Seasoning (skip the foil packet). Cook in same oiled pan over medium-high heat, stirring, 3-4 minutes.

• Once steak and shrimp are cooked, reduce heat on grill or grill pan to medium. Spread cut sides of baguette with half the softened garlic herb butter. • Add bread to grill, cut sides down. Grill until toasted, 1-3 minutes. TIP: Watch carefully to avoid burning! • Once bread has cooled, carefully spread cut sides with remaining softened garlic herb butter. Halve on a diagonal. • TOASTER ALTERNATIVE: Toast baguette until golden. Spread cut sides with softened garlic herb butter.

• Carefully open shrimp foil packet. Add lemon zest, remaining parsley, and a squeeze of lemon juice. Toss to combine. • Add Caesar dressing and a squeeze of lemon juice to bowl with salad. Toss to combine. Season with salt and pepper. • Slice steak against the grain. • Divide salad, steak, shrimp, and garlic bread between plates. Top steak with parsley butter and serve. • PAN ALTERNATIVE: Toss shrimp in pan. Steak is fully cooked when internal temperature reaches 145°. Shrimp are fully cooked when internal temperature reaches 145°.