Brush the steaks with the marinade and let sit at room temperature for 15-20 minutes. Sprinkle both sides of the steaks with the steak seasoning. Grill over direct high heat until desired doneness is reached, approximately 8-10 minutes for medium rare. Remove steaks from the grill and allow to rest five minutes. Using a sharp knife, butterfly the steak from the outer edge along the center forming a pocket. Fill the pocket with the shrimp stuffing allowing some to spill out onto the plate. Serve immediately.
Heat olive oil in a large sauté pan over high heat. Season shrimp with the Old Bay seasoning and sauté it in hot oil for 3 minutes. Add onion, garlic, mushrooms, and celery and cook 3-4 more minutes. Deglaze with white wine, add orange juice, and vinegar and allow it to reduce by half. Add tomato and heavy cream and cook until the sauce becomes thick enough to coat the back of a spoon. Stir in the basil and black pepper, and remove from heat. Keep warm until ready to fill steaks.
Yield: 6 servings