Simply Cookin' Chef Mitzi Stinson makes Cinnamon-Chipotle-Dusted Shrimp with Quick Corn Relish in only 15 minutes.

This colorful meal offers upscale flavor without the upscale effort. The combination of spices blend to create a unique taste sure to impress any palate.

Serve the shrimp on top of the corn relish at a family supper or serve them separately as appetizers the next time you entertain.

Difficulty: Easy

Prep Time: 5 minutes

Total Time: 15 minutes

Yield: 4 servings (serving size: 4 1/2 oz. shrimp and about 3/4 cup corn mixture)

Recipe courtesy Cooking Light, December 2007

3 1/2 tsp. sugar, divided

2 tsp. chili powder

1 tsp. ancho chile powder

1/4 tsp. chipotle chile powder (can substitute 1T Grill Mates Cinnamon Chipotle Rub for all 3 powders)

1/2 tsp. salt, divided

1 1/2 lbs. peeled and deviened large shrimp

5 tsp. olive oil, divided

1/2 cup chopped onion

1/2 chopped red bell pepper

2 tsp. bottled minced garlic

2 tsp. bottled minced ginger

1 (10 oz.) package frozen whole-kernel corn

1 1/2T cider vinegar

1/2 cup chopped green onions

Combine 2 tsp. sugar, chili powder, chile powders, and 1/4 tsp. salt in a shallow dish.

If using Grill Mates Cinnamon Chipotle Rub, combine 1T of the rub with 2 tsp. sugar only, omitting the 1/4 tsp. salt.

Add shrimp to spice mixture; toss well to coat.

Heat 1T oil in a large non-stick skillet over medium-high heat.

Add 1/2 cup onion, 1/2 cup red bell pepper, 2 tsp. garlic and 2 tsp. ginger to pan; saute 3 minutes.

Add remaining 1 1/2 tsp. sugar and 10 oz. corn, frozen, to pan; cook 3 minutes, stirring occasionally.

Stir in vinegar; cook 30 seconds.

Transfer corn mixture to a bowl; stir in remaining 1/4 tsp. salt and 1/2 cup green onions.

Wipe pan with a paper towel.

Heat remaining 2 tsp. oil in pan over medium-high heat.

Add shrimp to pan; saute 3 minutes or until done, turning once.

Serve with corn mixture.

Yield: 4 servings (serving size: 4 1/2 oz. shrimp and about 3/4 cup corn mixture).