Prep time |  5 mins

Cook time |  20 mins

Total time |  25 mins

INGREDIENTS

• ½ lb. shrimp, peeled and deveined

• ⅛ teaspoon garlic powder

• ⅛ teaspoon smoked paprika

• ⅛ teaspoon ground cumin

• ⅛ teaspoon sea salt

• 4 cups sweet corn kernels, cut off the cob (about 4-5 ears of corn)

• ¼ cup water

• 1 roasted red pepper, diced

• 1 tablespoon diced fresh cilantro

• 1½ cups vegetable stock

• 1 garlic clove

• 2 tablespoon diced red onion

• 1 teaspoon smoked paprika

• ½ teaspoon salt

• ¼ teaspoon ancho chili powder

• ¼ teaspoon ground pepper

• ½ cup coconut milk

• garnish with: cilantro and green onions, and Chili Oil

INSTRUCTIONS

1. Add shrimp garlic powder, smoked paprika, ground cumin, and salt into a small bowl. Gently toss so you coat the shrimp with the spice mixture. Set aside.

2. Add corn and water to a microwave safe glass bowl. Cover.

3. Microwave on high for 4 minutes.

4. Drain the water from the corn.

5. Reserve ¾ cup of corn. Place in a bowl and add diced roasted red pepper, and cilantro. Season with salt and set aside.

6. Add remaining corn, vegetable stock, garlic clove, red onion, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon ancho chili powder, and ¼ teaspoon ground pepper to Vitamix Pro Series Blender, cover and turn the Soup Cycle on. This will last for about 7-8 minutes and will turn off when it's done.

7. Remove the cover, turn the blender on speed 1 and slowly add the coconut milk in. Gradually move up to speed 4 and blend for 2 minutes. (soup will be HOT)

8. In the meantime, heat a large skillet to medium high heat. Add Shrimp to the pan and cook for 2-3 minutes per side.

9. Serve soup in a bowl, top with corn relish and shrimp. Garnish with fresh cilantro, green onions, and a splash of chili oil for some heat.