Chili-Rubbed Shrimp Skewers - cooking recipe

Ingredients

Chili Rub
1/4 cup new mexico chile powder
1 tablespoon blackening seasoning
Fruit Salsa
1/4 cup of finely diced red pepper
1 cup finely diced mango
1 cup finely diced pineapple
2 tablespoons chopped cilantro
1 teasoon sugar
1 small lime, juice of
Lemon Butter
4 tablespoons unsalted butter, softened
juice from half a small lemon
1 teaspoon lemon zest
Marinade
2 tablespoons soy sauce
1 tablespoon olive oil
1 small garlic clove, minced
fresh ground black pepper
18 medium shrimp, shelled and deveined
6 eight inch bamboo skeewers soaked in water

Preparation

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.
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.
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.