Mix the mayonnaise, mustard, red chili paste, Worcestershire sauce, garam masala and sugar in a bowl. Season with salt and pepper and place in the refrigerator until ready to serve. Peel and quarter the onion. Wash the jalapenos/peppers and slice the lemon.

Carefully remove the heads and peel the shrimp, extract the intestine, but leave the tails intact. Cut the rump steak into equal pieces. On a skewer, thread a jalapeno/pepper, two slices of lemon, a shrimp, a piece of rump steak, and onions. Repeat with remaining skewers until all ingredients are used up.

First, warm the grill pan over a low heat, then oil the grill grooves of the pan with a silicone brush. Increase the temperature, place the skewers in the pan and grill for about 2-3 minutes. Reduce the heat and grill for another 2-3 minutes. Season with salt and pepper and serve with the dip.