Texas Shrimp With Peppers And Corn - cooking recipe

Ingredients

1 lb peeled and deveined shrimp
1 lime, squeezed for juice (divided use)
1 tablespoon pure olive oil
2 teaspoons chili powder
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1 cup drained and chopped roasted red pepper
1 1/2 cups whole kernel corn
1/4 cup chopped fresh cilantro
16 ounces rice
garnish
crumbled feta or white mexican cheese

Preparation

Toss shrimp with oil, 2 teaspoons lime juice, garlic, chili powder, and cumin. Set aside 5 minute In the meantime, cook rice according to directions on bag.
Heat a large, non-stick skillet over Medium-High heat 3 minutes. Add shrimp; saute 3 minutes, scooping and turning continuously, or until shrimp begins to curl. Add red peppers and corn; saute 1 or 2 minutes until hot.
Remove skillet from heat; stir in cilantro and remaining lime juice, to taste. Serve over rice. Optional: top with crumbled feta or white Mexican cheese.