Spiced Shrimp with Roasted Corn Puree, Plum Sauce and Farro Salad

Roasted Corn Puree

• 3 cups fresh or thawed, frozen corn kernels
• 1 medium carrot, peeled and cut into chunks
• 2 teaspoons olive oil
• 1 1/2 cups Kitchen Basics® Original Chicken Stock, warmed
• 2 tablespoons honey
• 1/2 teaspoon McCormick® Oregano Leaves
• 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt

Plum Sauce

• 1 small black plum, pitted
• 1/2 medium Granny Smith apple, cored
• 1/4 cup pomegranate juice
• 1/2 teaspoon McCormick® Oregano Leaves
• 1/4 teaspoon McCormick® Ground Cumin

Farro Salad

• 1/2 cup uncooked farro
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• 1/2 teaspoon McCormick® Garlic Powder
• 1/2 teaspoon McCormick Gourmet™ Ancho Chile Pepper
• 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
• 1/2 cup chopped red bell pepper
• 1/2 cup crumbled queso fresco
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh parsely

Spiced Shrimp

• 2 tablespoons sugar
• 1 1/2 teaspoons McCormick® Garlic Powder
• 1 1/2 teaspoons McCormick® Oregano Leaves
• 1 1/2 teaspoons McCormick Gourmet™ Ancho Chile Pepper
• 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
• 1 1/2 pounds jumbo shrimp, peeled and deveined
• 1 tablespoon olive oil