Instructions: In spice grinder or clean coffee grinder, grind chile until finely powdered. Add cocoa, cumin, 1/2 teaspoon of the salt and cinnamon; grind until well combined. Add toasted almonds and pepitas; grind until powdered, making sure paste doesnt form.

In large bowl, toss shrimp with 2 tablespoons of the oil. Stir in spice mixture; toss to coat. Cover and let stand at room temperature 30 minutes.

In small bowl, combine remaining 2 teaspoons oil and 1/4 teaspoon salt. Add plantain; toss to coat.

Heat grill. Alternately thread shrimp and plantains horizontally onto 4 (10- to 12-inch) metal skewers. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 to 6 minutes or until shrimp turn pink, turning once.

This recipe yields 4 servings.

Serving Ideas: Fresh tomato salsa

Comments: This rub is an adaptation of mole, a Mexican sauce made with chiles and unsweetened chocolate. If you cant find New Mexican red chiles, substitute 1 1/2 tablespoons chile powder and omit the ground cumin.

To toast almonds and pepitas, place on baking sheet; bake at 350 degrees for 5 minutes or until lightly browned.

Plantains are a type of cooking banana. Skin color, not firmness, is an indicator of ripeness. Look for fruit that is yellow with some blackish-brown spots.

Seafood Prepared in Every Way Imaginable" by Bruce Weinstein and Mark Scarbrough"

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