Chipotle Lime Grilled Tomatoes over Shrimp

Chipotle-Lime Grilled Tomatoes over Shrimp .
1/4 cup olive oil
1 1/2 tablespoons lime juice
1 1/2 teaspoons grated lime peel
1 teaspoon chipotle chile powder
1/2 teaspoon salt
6 large plum tomatoes, halved crosswise, seeded
1 lb. shelled, deveined uncooked medium shrimp
4 large garlic cloves, unpeeled
2 onion slices (1/2 inch thick)
1/2 red bell pepper, halved
1/4 cup chopped cilantro
1. In large resealable plastic bag, combine oil, lime juice, lime peel, chile powder and salt. Reserve 2 tablespoons of the marinade in small bowl. Add tomatoes to bag, massaging marinade into crevices; seal bag. Let stand at room temperature 20 minutes.
2. Heat grill. Thread shrimp and garlic onto separate (8-inch) skewers. Brush shrimp, onion and bell pepper with reserved 2 tablespoons marinade.
3. Remove tomatoes from marinade; reserve marinade. Oil grill grate. Place shrimp, tomatoes, onion, bell pepper and garlic on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill. Grill 6 to 10 minutes or until vegetables are slightly charred and shrimp turn pink, turning frequently and removing from grill when done.
4. Chop vegetables. Squeeze garlic from skins; chop. Add vegetables and garlic to bag with reserved marinade. Squeeze bag to mix.
5. Arrange shrimp on platter; top with chipotle-tomato mixture. Sprinkle with cilantro.
4 servings