Shrimp, Corn & Tomato Saute

This one is super-simple and tastes great. Minimal chopping if you buy the pre-chopped onions. I've made this a few times lately, and it's really good eaten warm the night you make it and then cold the next day. Yum.

• 2 1/2 TB olive oil
• 1 lb peeled and deveined shrimp
• 2 garlic cloves, minced
• 1/2 c chopped onion (I used more)
• 1 1/2 c. canned corn (I used two full cans)
• 2 c cherry or grape tomatoes
• 1/2 c. chopped fresh basil
• 1/4 tsp salt
• 1/4 tsp pepper
• Optional: To taste: Tony Chachere's creole seasoning

Heat two tablespoons oil in a nonstick skillet over medium high heat. Add the shrimp and cook until lightly golden, not too long (recipe says 2 min, maybe less). Transfer to a plate.

Add the remaining oil, the garlic and the onion to the skillet. Saute until the onion is soft. Stir in the corn and cook until warm. Add the cherry tomatoes and saute until the tomatoes turn slightly wrinkly on one side. Add the reserved shrimp and heat until warm and fully cooked.

Remove from heat and stir in the basil and spices.

Yield 4 servings, 6 points each.