Spicy BBQ Shrimp and Corn Salad with Ranch Dipping Sauce

Ingredients

• 1 1/2 pounds unpeeled large shrimp (about 32 shrimp)
• 1/4 cup spicy barbecue sauce (such as KC Masterpiece Spicy Original)
• 1 teaspoon white vinegar
• 1/4 teaspoon ground red pepper
• Butter-flavored cooking spray
• 2 cups frozen whole-kernel corn, thawed
• 1/2 cup finely chopped onion
• 1/2 cup chopped red bell pepper
• 1 tablespoon minced seeded jalapeño pepper
• 2 large garlic cloves, minced
• Ranch Dipping Sauce
• Ranch Dipping Sauce

Preparation

1. Peel shrimp, leaving tails intact.
2. Combine barbecue sauce, vinegar, and ground red pepper in a bowl. Add shrimp, tossing gently to coat.
3. 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.
4. 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.