In a small bowl, mix together all the ingredients for the Caribbean-style dry rub.
Pat the Tomahawk steak dry with paper towels and rub it generously with the dry rub mixture. Let it sit at room temperature for about 30 minutes to allow the flavors to saturate the meat.
In the meantime, prepare the sauce. In a saucepan, combine the pineapple juice, soy sauce, malta, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
In a small bowl, mix together the cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering sauce until it thickens. Remove from heat and set aside.
Season the shrimp with salt, pepper, and a drizzle of olive oil.
Grill the Tomahawk steak over medium-high heat for about 6-8 minutes per side, or until it reaches your desired level of doneness (medium-rare to medium is recommended). During the last few minutes of grilling, add the seasoned shrimp to the grill and cook for 2-3 minutes per side, until they are pink and opaque.
Remove the steak and shrimp from the grill and let them rest for a few minutes before slicing the steak.
Serve the sliced Tomahawk steak topped with the grilled shrimp and drizzle the Caribbean- style sauce over the top. Enjoy your delicious Caribbean-inspired surf and turf!
