Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings (serving size: 4 1/2 oz. shrimp and about 3/4 cup corn mixture)

Recipe courtesy Cooking Light, December 2007

Ingredients

3 1/2 tsp. sugar, divided
2 tsp. chili powder
1 tsp. ancho chile powder
1/4 tsp. chipotle chile powder (can substitute 1T Grill Mates Cinnamon Chipotle Rub for all 3 powders)
1/2 tsp. salt, divided
1 1/2 lbs. peeled and deviened large shrimp
5 tsp. olive oil, divided
1/2 cup chopped onion
1/2 chopped red bell pepper
2 tsp. bottled minced garlic
2 tsp. bottled minced ginger
1 (10 oz.) package frozen whole-kernel corn
1 1/2T cider vinegar
1/2 cup chopped green onions

Directions

  1. Combine 2 tsp. sugar, chili powder, chile powders, and 1/4 tsp. salt in a shallow dish.
  2. If using Grill Mates Cinnamon Chipotle Rub, combine 1T of the rub with 2 tsp. sugar only, omitting the 1/4 tsp. salt.
  3. Add shrimp to spice mixture; toss well to coat.
  4. Heat 1T oil in a large non-stick skillet over medium-high heat.
  5. Add 1/2 cup onion, 1/2 cup red bell pepper, 2 tsp. garlic and 2 tsp. ginger to pan; saute 3 minutes.
  6. Add remaining 1 1/2 tsp. sugar and 10 oz. corn, frozen, to pan; cook 3 minutes, stirring occasionally.
  7. Stir in vinegar; cook 30 seconds.
  8. Transfer corn mixture to a bowl; stir in remaining 1/4 tsp. salt and 1/2 cup green onions.
  9. Wipe pan with a paper towel.
  10. Heat remaining 2 tsp. oil in pan over medium-high heat.
  11. Add shrimp to pan; saute 3 minutes or until done, turning once.
  12. Serve with corn mixture.