Fresh Corn with Shrimp and Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Order the shrimp ahead of time and ask your fish dealer to peel and devein it for you-it's usually free or only costs a fraction more. 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 |
Directions:
1. 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.
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