Juicy Steak Feast with Shrimp and Buttery Corn

Instructions:
step 1 Preheat the oven to 400°F (200°C). Scrub potatoes clean, prick with a fork, rub with olive oil and salt, then bake directly on the rack for 50-60 minutes.
step 2 While potatoes are baking, bring a large pot of water to a boil. Add corn and cook for 5-7 minutes until tender. Remove and brush with butter and sprinkle with salt.
step 3 Pat steak dry and rub both sides with olive oil, salt, pepper, paprika, and garlic powder.
step 4 Heat a grill or cast iron skillet over high heat. Sear the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes.
step 5 In a skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds. Add shrimp and lemon juice, cooking for 2-3 minutes per side until pink and opaque.
step 6 Once potatoes are done, slice open and fluff the insides. Add sour cream, shredded cheese, and bacon bits. Garnish with parsley.
step 7 Plate the steak, garlic butter shrimp, buttery corn, and loaded baked potato. Serve with optional dipping sauces.

Storage and Reheating Tips:
Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat steak and shrimp gently in a skillet or microwave on low power. Corn and potatoes can be reheated in the microwave or wrapped in foil and warmed in the oven at 350°F (175°C).