Categories: Fish- Seafood

Ingredients

• 2 ears fresh corn
• 1 tsp. salt
• 1 cup uncooked quick-cooking grits
• 1 cup ( 4oz.) shredded cheddar cheese
• 2 tsp. minced canned chipotle pepper in adobo sauce
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 garlic clove, pressed
• 1/2 tsp. freshly ground pepper
• 1 lb. peeled, jumbo raw shrimp with tails (16/20 countr), deveined
• 16 (6-inch) metal skewers
• 1 pt. grape tomatoes
• 1/2 (8 oz.) pkg. fresh mushrooms, quartered
• 1 small green bell pepper, cut into 1 -inch pieces
• 1/3 cup chopped fresh cilantro

Directions

1. Preheat grill to 350 to 400 degrees (medium-high) heat. Grill corn, covered and grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.
2. Bring salt and 4 cups water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook, stirring occasionally, 8 minutes or until thickened. Stir in corn kernels, cheese and chipotle pepper. Cover ad keep warm.
3. Stir together olive oil and next 3 ingredients in a large bowl. Toss shrimp with olive oil mixture; let stand 3 minutes.
4. Remove shrimp from marinade, discarding marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.
5. Grill kabobs, covered with grill lid, r to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits.

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