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1
Remove and discard the silver skin from the tenderloin.
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2
Thinly slice 8 cloves of the garlic and combine with 1/4 cup of the olive oil, the sherry, 2 teaspoons of the salt, and 1/2 teaspoon of the pepper in a quart-size zip-top bag.
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3
Add the tenderloin and marinate in the refrigerator overnight.
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4
Finely chop the remaining 4 cloves of garlic and combine in a small bowl with the remaining 1/4 cup olive oil, the remaining 2 teaspoons salt, the remaining 1/2 teaspoon pepper, sherry vinegar, and smoked paprika.
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5
Refrigerate overnight.
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6
Heat a grill over medium-high heat or a grill pan over high heat.
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7
Divide the garlic-paprika sauce in half.
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8
Arrange 8 shrimp in a line, all facing in the same direction.
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9
Using 2 skewers, skewer through the shrimp on each end so they will stay flat and are easy to flip on the grill.
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10
Repeat with the remaining shrimp.
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11
Slather both sides of the shrimp with one-half of the garlic-paprika sauce and let them marinate while the pork is cooking.
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12
Remove the tenderloin from the marinade and discard the marinade.
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13
Pat the pork dry and grill until nicely charred, about 3 minutes per side, for a total of 12 minutes.
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14
The pork should reach 145F internally to be medium rare.
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15
If your tenderloin is larger than 12 ounces, you may need to finish cooking it on a cooler part of the grill for about 5 minutes.
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16
Place on a plate and tent with aluminum foil to keep warm; the carryover cooking will bring it to just the right temperature.
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17
Arrange the shrimp so that there is a little space between them on the skewers.
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18
Add the shrimp to the grill and cook for about 45 seconds, then flip and grill for another 45 seconds.
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19
Continue flipping and grilling for a total of 3 minutes cooking time.
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20
You dont want to char the shrimp, hence the flip-and-grill method.
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21
When the shrimp are done, theyll be opaque; they cook fast, so watch carefully.
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22
When they come off the grill, slather them with some of the other half of the garlic paprika sauce.
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23
Transfer the tenderloin to a cutting board, reserve the juices, and slice on the bias.
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24
Pour the reserved juices into the remaining garlic-paprika sauce and stir to combine.
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25
Arrange the tenderloin on plates, top with the shrimp, and drizzle with the sauce and some additional olive oil.
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26
Sprinkle on some torn basil leaves.
