2 cups cherry tomato halves (or 2 medium tomatoes, seeded and diced)
1 cup thinly sliced scallions
1/2 cup chopped fresh cilantro leaves
Sat fat 1g
How to Make It
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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