Grilled Shrimp And Smoky Grilled-Corn Grits

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

1. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Grill corn, covered with 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 and keep warm.
3. Stir together olive oil and next 3 ingredients in a large bowl. Toss shrimp with olive oil mixture; let stand at room temperature 3 minutes.
4. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.
5. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink. Serve kabobs with grits, and sprinkle with cilantro just before serving.

corn, salt, grits, cheddar cheese, pepper, olive oil, lemon juice, garlic, freshly ground pepper, shrimp, metal skewers, grape tomatoes, fresh mushrooms, green bell pepper, fresh cilantro

Taken from www.myrecipes.com/recipe/grilled-shrimp-smoky-grilled-corn-grits (may not work)