Hands-On Time
10 Mins
Total Time
15 Mins
Yield
Serves 6-8
Susie Cushner

How to Make It

Step 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.

Step 2

Remove from heat and transfer to a large bowl. Allow to cool slightly.

Step 3

Whisk together remaining tablespoon of oil with lemon juice and vinegar; and salt and freshly ground pepper to taste.

Step 4

Drizzle over corn and shrimp and toss with tomatoes, scallions, and cilantro leaves. Serve at room temperature or chilled.

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Ratings & Reviews

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Reviews
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