8 oz medium shirmp, peeled, deviened, and chopped
  2 slices thick cut bacon, chopped into 1/4" pieces
  1/4 onion, diced
  1 celery stalk, chopped
  1/4 green onion, chopped
  2 tbs flour
  1 tbs tomato paste
  2/3 cup beef broth
  1 teas Worcestershire sauce
  1/4 teas fresh thyme, minced
  2 tbs chilled butter, diced into small cubes
  salt and pepper
  4 8 oz filets, cut 2" thick
  1/4 cup fresh Italian parsley, for garnish

Procedure :

1. Preheat your grill to medium high heat. Clean and prep grill grate.
2. In a large skillet over medium heat, cook the bacon pieces for 3 minutes. Stir in the onion, celery, and pepper. Cook for 5 minutes longer, until the onion is soft and the bacon is crisp.
3. Sprinkle the flour over the veggies and bacon and stir in the tomato paste. Cook for 1 minute until thick and coating everything. Stir in the shrimp, broth, Worcestershire sauce, and thyme. Stir and cook for 3 minutes, until the shrimp are turning opaque.
4. Remove the pan from heat and stir in the butter. Season with salt and pepper and set aside.
5. Tie each filet with kitchen twine and season liberally with salt and pepper.
6. Arrange the steaks on the grill, cover and cook over direct heat for 6 to 10 minutes.
7. Carefully remove the steaks from the grill and arrange on heavy duty foil over the grill grates. Reduce the heat to medium-low.
8. Carefully, cut a X into the top of each steak, seared side up. Gently open the steaks and fill each with the shrimp mixture.
9. Place the shrimp filled steaks back on the grill and cover. Cook for another 10 to 12 minutes or until steak has reached desired doneness.
10. Allow to rest before serving. Top fresh parsley for garnish.