Peel shrimp, leaving tails intact.
Combine barbecue sauce, vinegar, and ground red pepper in a bowl. Add shrimp, tossing gently to coat.
Heat a large nonstick skillet over medium- high heat. Add shrimp, and sauté 6 minutes or until shrimp are done. Remove from pan, and keep warm.
Coat pan with cooking spray. Add corn and next 4 ingredients; sauté 3 minutes or until vegetables are tender and corn is lightly browned. Spoon corn mixture onto plates; top with shrimp. Serve with Ranch Dipping Sauce.