Fresh Corn with Shrimp and Cherry Tomatoes

Name: Fresh Corn with Shrimp and Cherry Tomatoes
Ingredients: 4 tablespoons olive oil; 6 cups corn kernels, cut from 6 medium ears; 1 pound medium shrimp, peeled and deveined; 2 tablespoons fresh lemon juice; 1 tablespoon red wine vinegar; 2 cups cherry tomato halves (or 2 medium tomatoes, seeded and diced); 1 cup thinly sliced scallions; 1/2 cup chopped fresh cilantro leaves

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Servings: 7

Author : Susan Quick

Fresh Corn with Shrimp and Cherry Tomatoes

Ingredients

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4 tablespoons olive oil6 cups corn kernels, cut from 6 medium ears1 pound medium shrimp, peeled and deveined2 tablespoons fresh lemon juice1 tablespoon red wine vinegar2 cups cherry tomato halves (or 2 medium tomatoes, seeded and diced)1 cup thinly sliced scallions1/2 cup chopped fresh cilantro leaves

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Instructions

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Heat 3 tablespoons of the oil in a large, nonstick skillet over medium heat. Add corn and cook, covered, 5 minutes, stirring occasionally. Add shrimp and cook just until shrimp turns pink, about 3 minutes. Remove from heat and transfer to a large bowl. Allow to cool slightly. Whisk together remaining tablespoon of oil with lemon juice and vinegar; and salt and freshly ground pepper to taste. Drizzle over corn and shrimp and toss with tomatoes, scallions, and cilantro leaves. Serve at room temperature or chilled.