12 medium raw shrimp, peeled and deveined
½ teaspoon salt
1 teaspoon fresh lime juice
2 tablespoons water
4 cups fresh spinach, stems removed
2 green onions, trimmed and sliced diagonally
1 teaspoon vegetable or canola oil
Salt and ground black pepper to taste
¼ cup sweet yellow frozen corn, thawed
4 ounces Cabot Lite50 Jalapeño Cheddar, cubed
2 tablespoons snipped fresh chives
PREHEAT oven to 450ºF.
HALVE shrimp lengthwise and spread in single layer on shallow baking pan. In small bowl, mix together chili powder and salt and sprinkle evenly over shrimp. (Shrimp may be prepared to this point up to 3 hours ahead and refrigerated, covered.)
DRIZZLE shrimp with lime juice. Roast in middle of oven for 4 to 6 minutes, or until just cooked through.
BRING water to simmer over medium heat in a large nonstick skillet; add spinach and cook, stirring, until slightly wilted, about 20 seconds. Remove from heat and immediately stir in green onions and oil until well combined. Season with salt and pepper.
DIVIDE spinach among 4 plates, mounding it in center. Surround with smaller mounds of shrimp, corn and cheese. Sprinkle all over with chives.