Chili-Rubbed Shrimp Skewers

• Chili Rub
• new mexico chile powder1⁄4 cup
• blackening seasoning1 tablespoon
• Fruit Salsa
• finely diced red pepper1⁄4 cup
• finely diced mango1 cup
• finely diced pineapple1 cup
• chopped cilantro2 tablespoons
• sugar1 teasoon
• small lime, juice of↗1
• Lemon Butter↗
• unsalted butter, softened↗4 tablespoons
• juice from half a small lemon
• lemon zest↗1 teaspoon
• Marinade
• tablespoons soy sauce↗2
• tablespoon olive oil↗1
• small garlic clove, minced↗1
• fresh ground black pepper↗
• medium shrimp, shelled and deveined↗18
• eight inch bamboo skeewers soaked in water6

Step-by-step instructions

1. 1

   Heat grill to high. When hot remove shrimp from marinade and place 3 shrimp per skewer. Place shrimp on a platter and lightly dust shrimp on both sides with the chili rub.

2. 2

   Grill shrimp for 3 minutes on each side or until they are cooked through.Place skewers on a warm platter. Brush shrimp on each side with the lemon butter. Cover to keep warm.

3. 3

   Divide the salsa between 6 plates, mounding it in the center. Place 1 shrimp skewer on top of the salsa and brush again with the lemon butter and left over juices from the platter.