Shrimp Skewers with Corn Salsa

For the Shrimp

• 2 to 2 ½ pounds Shrimp 12 to 15 per lb.), rinsed and drained, peeled, deveined
• ¼ cup olive oil
• ¼ cup cilantro chopped
• 1 tablespoon lemon zest
• 2 cloves garlic roughly chopped
• ½ teaspoon red pepper flakes
• salt Kosher salt and freshly cracked, to taste
• black pepper Kosher salt and freshly cracked, to taste

For the Corn Salsa

• 1 cup corn cut from the cob, fresh
• ¼ cup cotija cheese crumbled
• 4 tablespoons cilantro chopped
• lime juice fresh, to taste
• salt Kosher salt and freshly cracked, to taste
• black pepper Kosher salt and freshly cracked, to taste