1 can (15 ounce) no-salt added corn, drained or 2 cups frozen whole kernel corn

1.5 lbs raw medium shrimp

1 cup salsa

2 tsp lime juice

1 tsp olive oil

Oven: 450 degrees

Peel shrimp, rinse in cold water

In glass (pyrex 2 quart) baking dish layer corn, shrimp and salsa. Drizzle with lime juice and olive oil. Bake for 10-12 minutes or until cooked through, stirring once.

Serve on rice, serve with a side salad of lettuce with avocado and tomato. Serve with corn bread. Pair with Pinot Grigio.

Serves 4: 280 cals/serving

*Picked this recipe up from a Giant Food grocery store. Haven’t tried making it yet but it seems relatively easy and sounds tasty. I bet you could even add other ingredients like chopped onions and diced tomatoes.  If you don’t have shrimp, or prefer something else, you could try chicken too.