12 medium uncooked shrimp, shelled and devained

½ tsp chili powder

1 tsp fresh lime juice

2 Tbsp water

4 cups fresh spinach, chopped

2 green onion, trimmed and chopped

1 tsp olive oil

Salt & Pepper to taste

¼ cup sweet yellow corn, thawed

4 oz Hautly Hot Pepper Cheese, cubed

2 Tbsp fresh chives, snipped

Preheat oven to 450°F.   Lay shrimp in a single layer in a shallow baking pan. Sprinkle chili powder evenly over shrimp. Drizzle shrimp with lime juice and grill for about 5 minutes.

In a large non-stick skillet, simmer water over medium heat. Add spinach and cook until slightly wilted. Remove from heat and immediately stir in green onion and olive oil until well combined. Season with salt and pepper. To serve plate make a bed of spinach, then add shrimp, corn and cheese on top. Sprinkle with chives.