1. Preheat grill. Have ready 8 skewers. If using wooden skewers, soak them in water. In a medium bowl, combine shrimp, 1 Tbsp. of the oil, cumin, and oregano, tossing until shrimp are evenly coated. Set aside.

2. In a food processor, combine plum tomatoes, jalapeno, cilantro, scallions, lime juice, garlic, salt, and remaining 1 Tbsp. oil. Pure?e until smooth. There should be about 11/2 cups of salsa. Set aside.

3. Thread shrimp onto skewers. Grease grill with vegetable oil or cooking spray and place skewers on the hot grill. Grill shrimp until well marked, about 3 minutes, and turn to finish cooking, about 2 minutes.

4. While shrimp grills, chop avocado, bell pepper, and cucumber and transfer to a medium bowl. Halve cherry tomatoes and add them to bowl. Toss vegetables with about 2 Tbsp. of salsa. 5. Divide salad among 4 plates. Place 2 skewers of shrimp on each plate and garnish with tortilla chips. Serve with remaining salsa in a bowl on the side.

Source: Hannaford fresh Magazine, May - June 2014