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

Preparation

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.