Ancho Grilled Shrimp With Smoked Corn & Tomato Rel

PREPARATION:

-IN A MIXING BOWL ADD ANCHO PASTE, 1/2 OF THE OLIVE OIL, 1/2 OF THE CILANTRO, GARLIC, BBQ SEASONING, AND MIX TOGETHER.

-ADD SHRIMP AND COAT WITH MARINADE.

-SOAK CORN IN WATER (WITH HUSKS) AND 1t. OF LIQUID SMOKE FOR AT LEAST ONE HOUR.

-GRILL CORN AND YELLOW PEPPER TILL THE HUSKS AND SKIN OF THE PEPPER ARE ALMOST BLACK. PEEL AND SET ASIDE TO COOL.

-IN ANOTHER MIXING BOWL PLACE DICED AVOCADO, DICED TOMATO, CHOPPED GREEN ONION, LEMON JUICE, 1 t. OF LIQUID SMOKE AND CORN CUT OFF THE COB. MIX TOGETHER AND SET ASIDE FOR THE RELISH.

-SEED THE YELLOW PEPPER AND PLACE IN A BLENDER WITH OLIVE OIL, SALT AND PEPPER TILL SMOOTH. USE AS THE SAUCE. PUT IN A SQUEEZE BOTTLE AND USE TO GARNISH PLATE WITH

-REMOVE SHRIMP FROM MARINADE AND GRILL TILL COOKED AND ASSEMBLE THE PLATE BY USING THE YELLOW PEPPER SAUCE AND SMOKED CORN RELISH. I SERVE THIS WITH POLENTA OR GRITTS WITH BROWN BUTTER AND GARNISH WITH A SPRIG OF CILANTRO.