Dinner: Grilled Shrimp and Smoky Grilled-Corn Grits Recipe | MyRecipes

Recipe by Vanessa McNeil Rocchio Grab the skewers, fire up the grill, and enjoy these easy and delicious kabobs, great for any night of the week.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Grilled Shrimp and Smoky Grilled-Corn Grits Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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

Instructions

Preheat grill to 350 ° to 400 ° (medium-high) heat. Grill corn, covered with grill lid, 10 minutes or until done, turning once. Cut kernels from cobs. Discard cobs.
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.
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.
Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.
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.

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