Relish:
3 ears of sweet corn lightly oiled, seasoned, and grilled.
1 mango peeled and diced small
½ a Red bell pepper diced small
½ a Medium size sweet onion diced small
1 fire roasted jalapeno peeled seeded and chopped
cilantro to taste
Rice vinegar to taste
Salt, pepper, and white sugar to taste

Bacon Wrapped Shrimp:
20 Gulf shrimp peeled and deveined
12 Bamboo skewers soaking in water or white wine
5 thin slices of bacon cut into strips about ½ inch wide.
Seasoning

In a bowl place your shrimp and lightly season. Take one shrimp at a time and wrap with a thin thin slice of bacon, then slide a soaked skewer through the shrimp and bacon to secure. Place two shrimp per skewer. Grill over an open fire grill and feel free to season the fire with wood chunks to create some smoke.

The dish up and presentation:
Place a portion of the vibrant colored relish on the plate or platter, then place two shrimp per small plate and six per large plate on the relish, garnish with lime and cilantro.

ENJOY!!