1 c. water
1 tsp. instant chicken bouillon granules
1 1/2 lbs. med. or jumbo fresh or frozen shrimp, peeled & deveined
4 ears fresh corn, cut from the cob or 2 c. frozen corn
1/8-1/4 tsp. ground red pepper
1/8 tsp. cumin
1 lg. red or green sweet pepper, chopped (1 c.)
2-4 cloves garlic, minced
1 tbsp. cooking oil
1/4 c. dry white wine
2 tbsp. lemon juice
1 tsp. cornstarch
1 fresh jalapeno pepper, seeded & finely chopped
1/2 tsp. dried oregano, crushed
1/4 tsp. salt

In a 10" skillet combine water and chicken bouillon granules; bring to boiling. Add shrimp; return to boiling. Reduce heat; cover and simmer for 1 to 3 minutes or until shrimp turn pink. Drain shrimp in colander and set aside.

In the same skillet cook corn, red or green pepper and garlic in hot oil about 3 minutes or until corn is tender, stirring often.

In a mixing bowl stir together white wine, lemon juice, cornstarch, jalapeno pepper, oregano, salt, ground red pepper and cumin. Stir the wine mixture into the vegetables in the skillet. Cook and stir until mixture is thickened and bubbly. Add drained shrimp to skillet. Cook and stir gently about 2 minutes more or until mixture is heated through. Makes 4 to 6 servings.