• 4 ounces bell peppers, diced
• 2 tablespoons extra virgin coconut oil
• 1 1/2 cups fresh corn kernels
• 1 1/2 cups cooked shrimp, peeled and deveined
• 1/2 cup coconut milk
• Salt and pepper to taste
• 1/4 cup Parmesan cheese, grated

In a medium sauté pan, cook the green peppers in coconut oil over medium heat. Add fresh corn and sauté until it is heated through, about 2-3 minutes. Add shrimp and coconut milk and stir together well. Cover and simmer for 3-4 minutes. Season with salt and pepper. Garnish with Parmesan cheese just before serving, if desired.