In a medium sized pot, sweat out red onion, bell peppers and garlic. Deglaze pot with white wined and vinegar and allow to reduce. Add corn, cream, mustard and lemon juice and continue to cook for 20 minutes stirring occasionally. Once thickened, season with salt, pepper and zest then puree half of the mixture and return puree back to pot. Season shrimp with creole seasoning and saute on medium high heat. Separate the corn mixture to four plates, evenly distribute the shrimp, sprinkle with fresh cilantro and enjoy!