For Marinade: In the blender, combine all of the ingredients for the marinade. Blend until smooth. Taste for salt and set aside.
For Chicken: After you pound out the chicken, season it lightly with salt and pepper on both sides. Place into a large plastic storage bag and pour in the marinade. Place in refrigerator to marinate for at least 1 hour.
When ready to cook chicken, remove from refrigerator at least 30 minutes before. Shake off excess marinade and place onto plate.
Preheat stove stop grill pan at medium heat for 6-7 minutes. Drizzle with 2 tablespoons oil like grapeseed or canola. Grill the chicken for 4-5 minutes per side. Transfer to a plate, tent and let rest for 5 minutes.
For Shrimp: After cleaning shrimp, transfer to a bowl. Season lightly with salt and pepper. Pour in the marinade and let sit for 20 minutes.
Add 3 tablespoons oil oil to cast iron pan and preheat to medium for 4-5 minutes. Shake off excess marinade from shrimp as you place it into the cast iron pan. Reserve marinade.
Cook the shrimp for 2 minutes per side. Remove from pan onto a clean plate. To the pan add the reserved used marinade , minced garlic and 2 tablespoons of unsalted butter. As soon as butter melts, add in the beer. Stir well to combine and season with a pinch of salt and pepper. Pour sauce over shrimp. Serve right away.