This seafood dip is swimming in great taste. Loaded with salad shrimp, it hardly skimps on flavor. Serve with crudites, crackers or slivers of toasted French bread.
For 2 people
Combine corn, peppers and oil in a shallow baking pan. Bake at 425 degrees for 20 to 25 minutes, stirring occasionally, until vegetables are lightly browned. Transfer vegetables to a saucepan; stir in cheese, sour cream and shrimp. Cook over low heat, stirring frequently, until cheese melts but do not let it boil. Stir in limejuice. Transfer to a chafing dish; garnish with fresh cilantro. Keep warm and serve with Melba toast or tortilla chips.