Cajun Shrimp:
4 cloves garlic, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon cayenne pepper
teaspoon salt
teaspoon ground black pepper
3-4 tablespoons olive oil
1 pound shrimp, shelled and de-veined
2 tablespoons olive oil
juice of lime

Maque Choux:
1 tablespoon unsalted butter, room temperature
2 cups fresh corn (about 3 ears)
onion, diced
1 red bell pepper, diced
1 jalapeno, minced
teaspoon salt
2 teaspoons of reserved shrimp marinade (from above)
cup cream or half & half

For the Cajun Shrimp:
Combine the garlic, oregano, thyme, paprika, salt, pepper, onion powder, and cayenne pepper in a small bowl and whisk together. Reserve 2 teaspoons for the corn. Add in the 3-4 tablespoons olive oil and stir to combine. Place the shrimp in a sealable bag or container and marinate with the rest of the marinade for no more than 30 minutes.
Heat a pan over medium-high heat and add the extra 2 tablespoons of olive oil. Heat and add the shrimp. Cook for 2 minutes or so on each side, or until the shrimp has a bright, vibrant color. Squeeze some lime over the top of the shrimp just before servings. Serve on top of the corn maque chox (recipe follows) and enjoy.
For the Maque Choux:
Melt the butter in a large pan over medium-high heat. Add in the corn, onion, bell pepper, and jalapeno and stir to combine. Add in the salt and reserved shrimp marinade. Cook for 8-10 minutes, until softened.
Add the cream and cook for another 2-3 minutes, until the liquid had reduced and the mixture has thickened a bit. Plate and serve. Serves 2.