1Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side.
2Add shrimp; stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes or until spinach is wilted. Serve with lemon wedges.