30-Minute Shrimp and Creamed Corn with Mexican Flavors - Recipes by Lena

Ingredients

• 1.5 lb raw shrimp, peeled and deveined, large (approximately 15-20 count per pound)
• 1 teaspoon chili powder
• ¼ teaspoon salt, to taste
• 2 tablespoons olive oil
• 2 tablespoons salted butter
• ½ cup chopped onion
• 5 cloves garlic, minced
• 1.5 cups cooked corn kernels (from 2 ears of grilled or boiled corn)
• 1 teaspoon smoked paprika
• 1 cup half-and-half
• 4 oz feta cheese, divided and crumbled (recommend using a block of feta)
• 2 small limes
• Fresh cilantro, chopped