Shrimp Skewers with Salsa
1 jalapeno pepper, minced
2 tablespoons chopped fresh cilantro
1-1/2 teaspoons grated lime rind
1/4 cup fresh lime juice
2 tablespoons olive oil
2 pounds unpeeled, large fresh shrimp
1 onion, sliced
2 jalapeno peppers
3 tomatoes
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper

Stir together first 5 ingredients in a shallow dish.  Peel shrimp, leaving tails on; devein, if desired.  Thread onto skewers, and add to lime mixture, turning to coat.  Cover and chill 1 hour.  Remove shrimp skewers from marinade, discarding marinade.  Grill shrimp, sliced onion, and whole jalapeno peppers, cover with grill lid, over medium-high heat (350-400 degrees) 8 to 10 minutes or just until shrimp turn pink and peppers look blistered, turning often.  Remove shrimp and vegetables from grill; cover and chill shrimp.  Place hot jalapeno peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins.  Peel peppers; discard seeds.  Chop peppers, onion, and tomatoes.  Combine chopped vegetables, 1/4 cup cilantro, and next three ingredients; serve with shrimp.   Serves 8.