Texas Shrimp Dip with Corn and Red Peppers

3/4 pound raw shrimp2 tablespoons vegetable oilKosher salt and fresh ground pepper to taste2 teaspoons spicy Mexican seasoning (or to taste)8 ounces cream cheese, softened2 tablespoons cilantro, chopped2 tablespoons fresh lime juice1 teaspoon garlic, minced 1/4 teaspoon onion salt or seasoned salt 3/4 cup fresh or frozen corn kernels (do not cook) 1/3 cup red and/or yellow pepper, diced (same size as corn kernels)Blue corn chips for servingToss shrimp in oil and sauté in pre-heated pan. As it cooks, sprinkle with salt, pepper and Mexican seasoning. Remove when shrimp is pink and cooked through, about 3 minutes. Set aside to cool.In the meantime, in a large bowl, stir cream cheese, cilantro, lime juice, garlic, onion salt until well combined. Stir in corn and peppers.When shrimp is cool enough to touch remove tails and chop into small pieces. Fold into cream cheese mixture. Refrigerate and serve cold with chips.Serves eight. Nutrition values per serving: 334 calories, 23 g fat (8 g saturated), 20 g carbohydrates, 2 g fiber, 13 g protein, 96 mg cholesterol, 656 mg sodium.