1rinse, scale and pat dry your filets, place on a cast iron pan, skin side down
2Prepare your garlic paste by taking and finely chopping all three heads of garlic along with your parsley. Combine your parsley and garlic together with your olive oil in a bowl. Add your salt and pepper and mix well. Use only as much as you feel comfortable with using. I use it liberally about 1-1/2 tablespoon per filet and then you can store the remaining portion to use in your salad or just store it for use on any kind of meat or vegetable wonderful flavor and healthy too.
3Sprinkle the sazon, lemon pepper, black pepper, Cayenne pepper and onion powder on the filets then coat the filets with the garlic paste to your liking, about 1-1/2 tablespoon per filet. I like it placed on thickly
4cut all strips of bacon in small 1/4 inch pieces
5Sprinkle bacon, liberally, on the the filets
6Mix garlic teriyaki, lemon juice from one lemon, italian dressing and 1 tbs of garlic paste together. Place half of the mix in one bowl for the shrimp to marinade and the other half reserve for the filets.
7Coat the peeled and de-veined shrimp in the mix of the garlic paste, garlic teriyaki, lemon juice, and italian dressing. Once coated let the shrimp marinade in the refrigerator until it is ready to go over the filets
8Pour the remaining 1/2 of the reserved juices over the filets being careful not to wash your garlic paste, seasoning and bacon off and cover and let marinade for 12-24 hours
9Place in a pre-heated oven on 350 or on a pre-heated grill, covered for 8-12 minutes
10Remove, turn the oven broiler on to high, uncover and place the shrimp around the filets and pour the remaining reserved juices over the filets and shrimp
11Place back in the oven for 5-7 minutes more to crisp the bacon