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Grill shrimp with casing and tails on for best flavor. “Pre-drill” skewer holes in tough corncobs with icepick or clean nail. Makes 4 kebabs.
Ingredients
1 pound shrimp (16 count)
1/2 pound swordfish, chunked
1 ear corn, cut into fourths
1 teaspoon chile powder, or to taste
1 teaspoon salt
4 apricots, halved
1 lime, quartered
Directions
Toss shrimp and swordfish in chile powder, salt and olive oil. Let sit 10 minutes. Thread onto skewers, alternating with apricot halves and lime quarters. Grill over medium-high flame until shrimps are pink and cooked through, about 3-4 minutes per side. Serve over couscous.
