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
Nutrition Information
- calcium 38 mg
- calories 244
- caloriesfromfat 0 %
- carbohydrate 28 g
- cholesterol 96 mg
- fat 10 g
- fiber 5 g
- iron 3 mg
- protein 15 mg
- satfat 1 g
- sodium 135 mg
How to Make It
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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.
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