Serves 8 as an appetizer
2 cloves garlic, minced
1 teaspoon lemon zest
2 tablespoons olive oil
1/4 cup orange juice
1/4 cup cilantro, finely chopped
1 teaspoon chili powder
16 jumbo shrimp, peeled and deveined
8 bamboo skewers, soaked in water for an hour
1 tablespoon olive oil
1 1/2 cups corn kernels
1 large shallot, finely diced
1/2 pineapple, cut into (1/2–inch) cubes
1 medium jalapeño pepper, cored, seeded and finely chopped
1/3 cup cilantro, finely chopped
1/4 cup lime juice
Salt and pepper to taste
Combine garlic, lemon zest, olive oil orange juice, cilantro and chili powder in mixing bowl. Place marinade and shrimp in a large zip-top bag to combine. Refrigerate 1 hour.
Preheat grill on high.
Heat oil in a 10–inch sauté pan. Sauté corn and shallot, about 3 minutes, until shallot is lightly browned. Combine, in a mixing bowl, pineapple, jalapeño, cilantro, and lime juice. Add corn mixture. Season with salt and pepper, to taste.
Drain shrimp and thread 2 on each skewer. Grill until pink, about 2–3 minutes per side. Serve each skewer with a spoonful of relish.