Grilled Shrimp with Avocado Salsa

I convinced my housemate Josh to make this delicious dish with me a couple of weekends ago when the weather was lovely. It was perfect grilling weather, but of course I can't grill so I had to recruit some help. :)

The shrimp is delicious and the salsa complements it perfectly. It seemed like a lot of salsa to start with, but in the end we ate pretty much all of it. The shrimp and salsa were perfect with some grilled bread. This meal served five people and we didn't have much left over!

Grilled Shrimp with Avocado Salsa (adapted from Salsas by Elsa Petersen-Schepelem)

For salsa:
1 red onion, chopped
1 chile, diced
finely grated zest and juice of 1 lime
2 large Hass avocados, halved, pits removed
2 red tomatoes, halved, seeded, and diced
large handful cilantro
4 ears grilled corn, kernels removed

Put the onion, chile, and half the lime juice into a bowl and set aside to marinate for a bit. Using a small spoon, scoop out the avocados into the bowl and add the lime zest and remaining juice. Add diced tomatoes, cilantro, and corn, and toss together. Season with salt and pepper to taste.

For shrimp:
2 lbs uncooked shrimp, peeled and deveined
1 chile
1/2 red onion, diced
juice of 2 limes
olive oil
pinch salt
2 T brown sugar

optional:
2 large white onions cut into large pieces
2 bell peppers, cut into large pieces

Put all the ingredients in a bowl except the shrimp and mix together. Add the shrimp and veggies, if using, and toss to coat. Let marinate at least 3o mintutes. Put everything onto skewers, alternating shrimp and veggies, and grill to desired doneness.

I'm sending this entry off to BSI: Salsa! at Life in the Slow Lane at Squirrel Head Manor.