Spicy Shrimp with Sweet Corn

4 ears sweet corn with husks
2 slices thick cut bacon
1 teaspoon unsalted butter
2 cloves garlic
1/2 teaspoon dried thyme
1/2 teaspoon sweet paprika
1 teaspoon Dust of Death (hot paprika will do)
1 pound cleaned, shelled shrimp
1/4 cup dry white wine (Chardonnay,Sauvignon Blanc, Pinot Grigio, etc.)
salt to taste
(optional) 1  teaspoon Worcestershire sauce

Chop silks off corn cob. DO NOT remove husks. Place corn in cold oven. Set oven to 350 degree F; start. Corn will stay in the oven as it rises to temperature, for a total of 25 minutes. Remove from oven. Cool for five minutes. Remove husks and cut kernels from cobs. Place kernels in bowl. Set aside.

Cut bacon into 1/4 inch dice. Mince garlic cloves.

Place large skillet over medium high heat. Once skillet is hot, add diced bacon. Cook til bacon is browned and fat is rendered. Add butter to skillet. Melt. Add garlic, thyme, paprika, and Dust of Death. Cook for 1 minute. Add shrimp. Stir to even coat with spice mixture. Add wine. Cook, stirring often, til shrimp is barely cooked through, about 4 minutes. Stir in corn kernels. Cover and cook til heated through, about 3 minutes.

Serve in shallow bowls. (Pasta bowls are good.) Sprinkle with salt to taste and Worcestershire if desired.

This is wonderful served over grits, for those who are less carb and/or calorie sensitive. If you need to cut back further on your carbs, reduce to 2 cobs of corn, for 1/2 ear per serving. This is pretty high protein either way.