Ancho Grilled Shrimp With Smoked Corn & Tomato Rel

• ANCHO GRILLD SHRIMP WITH SMOKED CORN & TOMATO RELISH by Brent Rhoda
• RECIPE:tMOUNTtHRIMP, P&D RAW 16/20t EA.
• ANCHO CHILI PASTEt T.
• CORN, FRESH (1ea)t OZ.cut off cob
• TOMATO, FRESHt EA. Diced
• PEPPER, YELLOWt EA.
• CILANTRO,fresht T. Chopped
• OLIVE OIL, EXTRA VIRGINt T.
• LEMON, JUICEt T.
• GARLIC, CRUSHEDtt.
• ONION, GREENtT.Sliced
• AVOCADOt/2 EA.diced
• SEASONING, BBQ MESTtt.
• LIQUID, SMOKEtt.

1. PREPARATION:
2. -IN A MIXING BOWL ADD ANCHO PASTE, 1/2 OF THE OLIVE OIL, 1/2 OF THE CILANTRO, GARLIC, BBQ SEASONING, AND MIX TOGETHER.
3. -ADD SHRIMP AND COAT WITH MARINADE.
4. -SOAK CORN IN WATER (WITH HUSKS) AND 1t. OF LIQUID SMOKE FOR AT LEAST ONE HOUR.
5. -GRILL CORN AND YELLOW PEPPER TILL THE HUSKS AND SKIN OF THE PEPPER ARE ALMOST BLACK. PEEL AND SET ASIDE TO COOL.
6. -IN ANOTHER MIXING BOWL PLACE DICED AVOCADO, DICED TOMATO, CHOPPED GREEN ONION, LEMON JUICE, 1 t. OF LIQUID SMOKE AND CORN CUT OFF THE COB. MIX TOGETHER AND SET ASIDE FOR THE RELISH.
7. -SEED THE YELLOW PEPPER AND PLACE IN A BLENDER WITH OLIVE OIL, SALT AND PEPPER TILL SMOOTH. USE AS THE SAUCE. PUT IN A SQUEEZE BOTTLE AND USE TO GARNISH PLATE WITH
8. -REMOVE SHRIMP FROM MARINADE AND GRILL TILL COOKED AND ASSEMBLE THE PLATE BY USING THE YELLOW PEPPER SAUCE AND SMOKED CORN RELISH. I SERVE THIS WITH POLENTA OR GRITTS WITH BROWN BUTTER AND GARNISH WITH A SPRIG OF CILANTRO.

brent rhoda, corn, tomato, pepper, cilantro, olive oil, garlic, onion, liquid

Taken from www.epicurious.com/recipes/member/views/ancho-grilled-shrimp-with-smoked-corn-tomato-rel-1201489 (may not work)