Weekly Recipe: Grilled Shrimp and Smoky Grilled Corn Grits

This recipe was definitely created prior to the heatwave of 2012!  Our poor grill hasn't seen much action since the record high temps have swept through Kentucky.  There was one day that I just had to grill pizza and while it was good, I was still sweating even after dinner was over.  A grill pan will suffice just fine during ridiculous heatwaves like this.  
For whatever reason, Southern Living and I haven't been clicking much as of late.  I guess it's partly because of all the awesome blogs I read, complete with great recipes and fantastic pictures that suck me in every time.  The convenience of seeing them daily has had a more lasting effect on this never-be-the-same-again-mommy-brain.  With magazines, I have a tendency to dog-ear the pages, even copy them into my Excel file, but that's often where it stops.  I'll get around to them...eventually.
This issue of SL must have either come right when I was making out my menu or the idea must have made a serious impression on my little mind.  Whatever the reason, I'm so glad I listened and added it to our menu.  Grilling outdoors does produce a flavor that can't be matched by an indoor grill.  Maybe it's the sweat dripping on the food, maybe it's the fresh air, but whatever it is, it is different.  I love the smokiness of the shrimp and corn in this dish.  I love that you can actually taste the char on the corn through the grits.  I love how the grill brings out the natural sweetness in the tomatoes, which then pairs perfectly with the earthiness of the mushrooms.  
This is a great one recipe dinner.  It may have multiple components but you won't have to flip back and forth between recipes.  And another added benefit of using an outdoor grill, cleanup's a snap!  My husband certainly appreciates that (:

Grilled Shrimp and Smoky Grilled Corn Gritsfrom Southern Living

• 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 (I left out)
• 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 

1. 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.

2. 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 (if using). Cover and keep warm.

3. 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.

4. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers alternately with tomatoes, mushrooms, and bell peppers.

5. 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.