Easy Shrimp and Corn Stir-Fry

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This mixture makes a good filling for wraps or a tasty topping for a baked potato.

1 lb (500 g) frozen, shelled, deveined shrimp

2 tbsp (30 mL) butter

2 cups (500 mL) corn kernel

1 tsp (5 mL) dried thyme leaves

2 cloves garlic

1 lime

1/2 tsp (2 mL) each salt and pepper

Place shrimp in a colander and rinse under cold water until ice crystals have all melted. Drain well and pat dry on paper towel.

Melt butter in a skillet set over medium-high heat. Add shrimp, corn, thyme and garlic. Stir-fry for 5 minutes or until shrimp is bright pink.

Halve the lime and juice one half. Stir lime juice, salt and pepper into shrimp. Taste and add more lime, salt or pepper as necessary.

Slice remaining lime into wedges. Garnish with lime wedges on the side.

Makes 2 servings.

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