Three Chile Dusted Shrimp With Quick Corn Relish

• For the Shrimp
• 2 teaspoons sugar
• 2 teaspoons chili powder
• 1 teaspoon dried ancho chile powder
• 1 teaspoon dried chipotle powder
• salt
• 1 1/2 lbs large shrimp, peeled and deveined
• 1 1/2 tablespoons olive oil
• For the Corn Relish
• 1 tablespoon olive oil
• 1 1/2 teaspoons sugar
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 1/2 teaspoons sugar
• salt
• 1 (10 ounce) package frozen whole kernel corn
• 1 1/2 tablespoons cider vinegar
• 1/2 cup chopped green onion
• Optional Garnish
• 1 avocado, chopped

1. Combine 2 teaspoons sugar, chipotle and ancho powders and salt (to taste) in a shallow dish.
2. Add shrimp to spice mixture; toss well to coat; set aside.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic and ginger to pan; saute 3 minutes.
4. Add 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in salt and green onions.
5. Wipe pan with a paper towel. Heat 1 1/2 tablespoon oil in pan over medium-high heat. Add shrimp to pan; saute 3 minutes or until done, turning once. Serve shrimp over corn relish and top with avocado, if desired.

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Taken from www.food.com/recipe/three-chile-dusted-shrimp-with-quick-corn-relish-489895 (may not work)