Chop both dried and fresh chili peppers. Set aside. (Remember not to touch peppers directly - it's hot!)

Coat the steaks with the sea salt and rainbow (or black) pepper.

Mix all of the ingredients together into a bowl (minus the orange juice and a little garlic) to form a paste.

Lather the paste onto the steaks. Make sure everything is covered. If you need to make more paste, do so accordingly.

Squeeze orange onto steaks

Wrap steaks in plastic wrap or ziplock bags and refrigerate 2-8 hours.

After steaks are taken out of the fridge, let them sit at room temperature for 20-30 minutes.

Heat olive oil in a 12-inch cast iron skillet.

Place rib-eyes onto skillet. Cook for 2 minutes on each side until desired temperature. I like medium, so I flipped them around for about 8 or 9 minutes. The steak should char. Grilling on an actual grill is also an option. Add pepper, chili powder and paprika to steaks while they are cooking.

Add shrimp to another heated skillet with olive oil. Add remaining garlic and paprika, cumin, salt and pepper to taste.

Remove steaks from skillet and allow to rest for 3 minutes. Remove shrimp once they are cooked thoroughly and place on steak. Add fresh parsley to finish.

Enjoy!