Mexican Shrimp Sauté

Ingredients

• 2 tsp (10 mL) olive oil
• 1 green bell pepper, cut into thin strips
• 1 pickled jalapeño, seeded and minced
• 3 cloves garlic, minced
• 1 lb (454 g) large shrimp, peeled and deveined
• 2 tsp (10 mL) turmeric
• 3/4 tsp (3 mL) ground coriander
• 1/2 tsp (2 mL) salt
• 1 package (10 oz / 288 g) frozen corn kernels, thawed
• 1/4 cup (60 mL) chopped cilantro
• 1 tbsp (15 mL) fresh lime juice