Three Chile Dusted Shrimp With Quick Corn Relish - cooking recipe

Ingredients

For the Shrimp
2 teaspoons sugar
2 teaspoons chili powder
1 teaspoon dried ancho chile powder
1 teaspoon dried chipotle powder
salt
1 1/2 lbs large shrimp, peeled and deveined
1 1/2 tablespoons olive oil
For the Corn Relish
1 tablespoon olive oil
1 1/2 teaspoons sugar
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons minced garlic
2 teaspoons minced ginger
1 1/2 teaspoons sugar
salt
1 (10 ounce) package frozen whole kernel corn
1 1/2 tablespoons cider vinegar
1/2 cup chopped green onion
Optional Garnish
1 avocado, chopped

Preparation

Combine 2 teaspoons sugar, chipotle and ancho powders and salt (to taste) in a shallow dish.
Add shrimp to spice mixture; toss well to coat; set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic and ginger to pan; saute 3 minutes.
Add 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in salt and green onions.
Wipe pan with a paper towel. Heat 1 1/2 tablespoon oil in pan over medium-high heat. Add shrimp to pan; saute 3 minutes or until done, turning once. Serve shrimp over corn relish and top with avocado, if desired.