Tex-Mex Shrimp Stew

4 t olive oil
1 onion, diced
2 garlic cloves, minced
1 green bell pepper, diced
1 (141/2 oz) can diced tomatoes w/ green chiles
1 (10 oz) box frozen corn kernels
1/4 t salt
1/8 t cinnamon
1 pound medium shrimp, peeled and deveined
2 T chopped fresh cilantro
4 lime wedges

1. Heat the oil in a Dutch oven over medium-high heat. Add the onion and garlic; cook, stirring frequently, until golden, about 3 minutes. Add the bell pepper and cook, stirring frequently, until softened, about 2 minutes.
2. Add the tomatoes, corn, salt, and cinnamon and bring to a boil. Stir in the shrimp; return to a boil. Reduce the heat and simmer, covered, until the shrimp are just opaque in the center, about 4 minutes. Sprinkle with the cilantro and serve with the lime wedges.

Serving about 1 1/3 cup is 6 points.