Grilled Shrimp and Smoky Grilled-Corn Grits

Ingredients

• 2 teaspoons chipotles in adobo canned minced
• 2  ears corn fresh
• 0.3 cup cilantro leaves fresh chopped
• 8 oz mushrooms fresh quartered
• 1  garlic clove pressed
• 1 pt grape tomatoes 
• 1 small bell pepper green cut into 1-inch pieces
• 1 pound shrimp raw with tails (1 6/20 count), deveined peeled
• 0.3 cup juice of lemon fresh
• 0.5 cup olive oil 
• 0.5 teaspoon pepper freshly ground
• 1 cup quick-cooking grits uncooked
• 1 teaspoon salt 
• 4 oz cheddar cheese shredded
• 6 inch frangelico 
• 6 inch frangelico 

Equipment

• bowl
• sauce pan
• whisk
• grill
• skewers

Directions

1. Preheat grill to 350 to 400 (medium-high) heat. Grill corn, covered with grill lid, 10 minutes or until done, turning once.
2. Cut kernels from cobs. Discard cobs.
3. 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.
4. 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.
5. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.
6. Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or just until shrimp turn pink.
7. Serve kabobs with grits, and sprinkle with cilantro just before serving.