Marinade
2 cloves garlic, minced
1 tsp lemon zest
2 tbsp olive oil
1/4 cup orange juice
1/4 cup finely chopped fresh cilantro
1 tsp chili powder
16 jumbo shrimp, peeled and deveined
Relish
Olive- or vegetable-oil cooking spray
1 cup corn, fresh or frozen (thawed)
1 large shallot, finely diced
1/2 fresh pineapple, cut into 1/2-inch cubes
1 medium jalape�o pepper, cored, seeded and finely chopped
1/3 cup finely chopped fresh cilantro
1/4 cup fresh lime juice
1 tsp celery salt
For marinade:
Combine ingredients in a large freezer bag; shake for 1 minute. Refrigerate 1 hour. For relish:
Coat a medium skillet with cooking spray; saut� corn and shallot until shallot
is caramel in color, about 3 minutes. In a bowl, mix remaining ingredients.
Add corn. Season with salt and pepper. Skewer shrimp and grill over medium-high heat
(or broil) until pink (about 2 minutes per side).
Serve each skewer atop a spoonful of relish.
Makes 8 servings.