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.


  • 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


  1. Toss shrimp and swordfish in chile powder, salt and olive oil.
  2. Let sit for 10 minutes.
  3. Thread onto skewers, alternating with apricot halves and lime quarters.
  4. Grill over medium-high flame until shrimps are pink and cooked through, about 3-4 minutes per side.
  5. Serve over couscous.

Makes 4 kebabs.

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