Combine first 6 ingredients; stir well with a wire whisk. Set aside.
Peel and devein shrimp. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add shrimp. Saute 3 minutes or until shrimp turn pink. Remove shrimp from skillet; set aside, and keep warm.
Add corn and garlic to skillet; saute 2 minutes. Reduce heat to medium; add shrimp, red pepper, and next 3 ingredients. Cook 2 minutes or until thoroughly heated. Remove from heat; stir in cilantro and broth mixture. Cover and chill.
To serve, arrange 1/2 cup salad greens and 1/4 cup tomato quarters on each of 4 plates. Top evenly with shrimp mixture.