Sweet-Hot Seafood Kebabs

Grill shrimp with casing and tails on for best flavor. "Pre-drill" skewer holes in tough corncobs with ice pick or clean nail.

Makes 4 kebabs.

1 pound shrimp (16 count)
1/2 pound swordfish, chunked
1 ear corn, cut into fourths
1 teaspoon chile powder, or to taste
1 teaspoon salt
4 apricots, halved
1 lime, quartered

Toss shrimp and swordfish in chile powder, salt and olive oil. Let sit 10 minutes.

Thread onto skewers, alternating with apricot halves and lime quarters. Grill over medium-high flame until shrimps are pink and cooked through, about 3-4 minutes per side.

Serve over couscous.