In a heavy skillet, heat butter at high heat until it stops bubbling, but doesn’t brown. Sauté green pepper until soft. Stir in habanero and corn
Reduce heat to medium; add cream and garlic. Cook and stir long enough for mixture to bubble. Add shrimp and salt; stir well. Cook at medium heat until the shrimp turn pink, about 4 minutes
Add chopped parsley and transfer to warm serving plate
*Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water.
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