1 lb. peeled and deveined shrimp
1 lime, squeezed for juice (divided use)
2 Tbsp. H-E-B Pure Olive Oil
2 tsp. each: chili powder and minced garlic
1/2 tsp. ground cumin
1 bag (16 oz.) frozen H-E-B Steamable Rice, variety of your choice
1 jar H-E-B Specialty Series Roasted Red Peppers
1 1/2 c. fresh or frozen whole-kernel corn
1/4 c. fresh cilantro, chopped
* crumbled feta or white mexican cheese (optional)
Toss shrimp with 2 teaspoons lime juice, olive oil, chili powder, garlic and cumin. Set aside 5 minutes. In the meantime, cook rice in microwave according to directions on bag.
Heat a large, non-stick skillet over medium-high heat 3 minutes. Add shrimp; sauté 3 minutes, scooping and turning continuously or until just beginning to curl. Add red peppers and corn; sauté 1 or 2 minutes or 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.
No Nutritional Information Available