Broiled Shrimp, Corn and Tomatoes with Kimchi By Dapur Sinolin

Get this easy, delicious sheet-pan supper on the table in less than 30 minutes, and spend the rest of your evening immersed in a book, a show, or anything else — except dishes!
INGREDIENTS:
- 2 tablespoons of Sinolin cooking oil
- 2 tablespoons chili garlic sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 lb uncooked deveined peeled large shrimp, tail shells removed
- 1 cup cherry tomatoes, halved
- 1 cup frozen whole kernel sweet corn, thawed
- ½ cup kimchi, chopped
- 6 green onions, greens and whites separated, sliced on the bias
- 2 cups hot cooked white rice
DIRECTION:
- Move oven rack 4 inches from
oven . Set oven control to roast. Spraylarge rimmed sheet pan with cooking spray. - In
large bowl, mix melted butter, garlic sauce, lime juice, honeyand soy sauce. Add shrimp, tomatoes, corn, kimchi and green onion whites; mix well then. Pour in even layer in pan. Broil 5 minutes; stir, then broil 2 to 3 minutes longer or until shrimp are pink and cooked through. - Serve shrimp mixture over rice. Top with reserved green onion greens.