Bring a medium saucepan of water to a boil and boil rice vermicelli for 3-5 minutes or until al dente, and drain.

In a medium sized mixing bowl, toss shrimp with blacken seasoning until fully coated.

Heat a medium sized pan with olive oil on medium-high heat, add shrimp and cook for about 3-5 minutes or until fully cooked. Set aside.

In the same pan, add corn, 1 tbs of olive oil and chili lime seasoning and sauté for 2-3 minutes. Set aside.

Fill a large bowl with warm water and dip a sheet of rice paper for about 5 seconds. Lay flat on a plate or cutting board and fill with shrimp, corn, cucumber, rice vermicelli, pickled onions, and parsley, then roll! (Remember the tips I gave above)

Serve with your favorite dipping sauce—I used a Chili Mango sauce I found at the grocery store.