Grilled Shrimp and Smoky Grilled Corn Grits

Bring salt and water to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits. Cook, stirring occasionally, until thickened and the grits are tender.

While grits are cooking, 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.

When grits are tender, stir in corn kernels, cheese, and chipotle pepper. Cover and keep warm.

Stir together olive oil , lemon juice, garlic and pepper in a large bowl. Toss shrimp with olive oil mixture; let stand at room temperature 15 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.