• Get out and measure your ingredients.
  

Marinade

• Place olive oil in a large measuring cup.
  
• Add ingredients for marinade.
  
• Whisk until blended and add to bag.
  
• Add shrimp to the bag and remove as much air as possible.
  
• Adjust and make sure all shrimp are coated. Seal bag and refrigerate for 1 hour.
  
• Thinly slice the red onion and sweet peppers.

Pickled Habaneros

• Meanwhile, prepare the pickled habaneros. Fill a mason jar with white vinegar. Stir in the salt and pepper and carefully place habaneros inside. Wash your hands immediately after handling. Let pickle as the shrimp marinate. *this will soften the heat of the habaneros while maintaining the flavor*
  
• After an hour, seed and mince the pickled habaneros. *I recommend wearing gloves for this part, otherwise be sure to wash your hands!*

Prepare the Rice

• When 20 minutes remain in marinating time, prepare the rice according to the package directions..
• Cook.
  
• Once shrimp are cooked, pour the excess sauce into the rice and stir in for an extra kick of flavor, if desired.
  
• Stir until blended.
  

Making the Corn

• Heat a grill pan over high heat. Spray lightly with olive oil and grill the corn for 1-2 minutes per side.
  
• Use a knife to remove corn kernels.
  
• Add to a bowl and toss with the pico de Gallo.
  
• Heat a frying pan over high heat. Pour the contents of the bag into the pan and cook for 5 minutes.
  
• Stop once halfway through to flip the shrimp.
  

Arrange bowls

• Fill a bowl with a couple scoops of rice.
  
• Add sliced red onions, sweet peppers, and pico de gallo. Add a dollop of sour cream and pickled habaneros.
  
• Last, place shrimp on top.
  
• Garnish with cilantro!
  
• Enjoy every bite!