Chipotle-Lime Shrimp with Grilled Salsa

Chipotle-Lime Shrimp with Grilled Salsa
Serves: 6

Marinade:
1 lime, zest and juice
1/2 cup fresh cilantro, chopped
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 chipotle in adobe sauce
1 jalapeno pepper, seeded and diced
3 or 4 large garlic cloves peeled

1 pound large shrimp peeled and deveined, thawed if frozen

6 large plum tomatoes, cut in half lengthwise
1 large green pepper, cut into strips
1 red onion, cut into 1/4 in. strips
(save marinade from vegetables)

Directions: In a food processor combine the first 8 ingredients.  Pulse until oil mixture is smooth.  Slice lengthwise the tomatoes, green pepper, and onion.  Pour 1/2 the sauce over the vegetables and stir to coat.  Place vegetables with the sauce in the refrigerator to marinate.  Pour the remaining sauce over the shrimp in a ziploc bag and mix to coat the shrimp then place in the refrigerator to marinate.  Let the vegetables and shrimp marinate for at least 30 minutes.  Remove the shrimp and veggies 20 min. before grilling.  Warm grill to 350 degrees.  Thread the scrimp on skewers and then grill 3-5 minutes per side.  Grill vegetables in a grill basket for 10 minutes mixing once.  Remove vegetables from the grill and chop into a chunky salsa.   Serve the grilled shrimp over the vegetables top with remaining vegetable marinade and fresh copped cilantro.