Sonoran Shrimp - cooking recipe

Ingredients

1 (10 ounce) package frozen whole kernel corn, thawed
1 lb medium uncooked shrimp, peeled and deveined
1 cup salsa (as mild or hot as you like)
4 teaspoons lime juice
1 teaspoon olive oil
1 low-sodium chicken bouillon cubes or 1 teaspoon low-sodium instant chicken bouillon granules
1 teaspoon chili powder
2 cups instant brown rice

Preparation

Also need: 4 sheets heavy duty aluminum foil (12x18-inches each).
Preheat oven to 450 degrees F or preheat grill to medium-high.
Center a quarter of the corn on each sheet of aluminum foil, and top with shrimp and salsa.
Drizzle with lime juice and olive oil.
Bring up sides of foil and double fold.
Then double fold ends to form a packet, leaving room for heat circulation inside packet.
Repeat to make four packets.
Bake 14 to 18 minutes on a cookie sheet in oven OR grill 12 to 18 minutes in covered grill.
Open to allow steam to escape and enjoy.
Serve with chili rice.
To prepare rice while packets are cooking, follow package directions, adding bouillon cube to water.
Stir chili powder into cooked rice.