Ingredients
1/4
cup finely chopped fresh cilantro
16
jumbo shrimp, peeled and deveined
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 jalapeño pepper, cored, seeded and finely chopped
1/3
cup finely chopped fresh cilantro
Directions
2.
Combine ingredients in a large freezer bag; shake for 1 minute. Refrigerate 1 hour.
4.
Coat a medium skillet with cooking spray; sauté 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.
New-York Restaurants
