Add 1 tsp canola oil to the pan and heat on med high. Add 1 lb 21-25 shrimp, peeled and deveined to the pan and cook for 2-3 minutes, then flip and cook an addt’l minute. Add 1 clove garlic, minced to the pan and stir. Add 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1/4 tsp paprika, 1 tsp kosher salt, 1/4 tsp cayenne pepper and stir again. Add 1 c. corn, 1 c canned black beans, rinsed and 1/4 c canned diced green chilis and stir until well coated. Add 1 c. honey, 1/2 lime, zested and juiced and stir. Remove from the heat and add 1/2 c grape tomatoes, halved, 2 green onions, thinly sliced and cilantro for garnish (if using).