Careme

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off

  12 ounces $7.00
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Fresh Medium Ripe Avocado

  1 $1.00
• Jumbo Red Onions

  2 ounces $1.19
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• Garlic

  1 clove $0.79
• Achiote paste

  1 tablespoon
• Olive or neutral oil

  1 tablespoon
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425–450°F, and soak 4 wooden skewers for 10 minutes if needed. Combine 1 diced avocado, 2 ounces thinly sliced red onion, 1/4 cup chopped cilantro, juice from 1/2 lime, 1 tablespoon apple cider vinegar, 1 teaspoon honey, and 1/4 teaspoon kosher salt; let the relish stand for 10 minutes.
2. Mash together 1 tablespoon achiote paste, 1 grated garlic clove, the zest and juice from 1/2 lime, 2 teaspoons oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Coat 12 ounces shrimp in the marinade, then thread the 12 ounces shrimp onto 4 skewers.
3. Shuck 2 ears corn, then brush the 2 ears corn with 1 teaspoon oil and season with 1/4 teaspoon kosher salt.
4. Grill the 2 ears corn for 8–10 minutes, turning every 2–3 minutes, until tender and lightly charred; transfer the 2 ears corn to a cutting board and cut each ear in half.
5. Grill the 4 shrimp skewers for 2–3 minutes per side, until the 12 ounces shrimp are opaque, lightly charred, and reach 145°F.
6. Spoon half of the avocado relish onto each of 2 plates, add 6 ounces grilled shrimp and 1 ear grilled corn to each plate, and serve immediately.