4 (1 1/2-cup) servings.

How to Make It

Step 1

Combine first 6 ingredients; stir well with a wire whisk. Set aside.

Step 2

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.

Step 3

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.

Step 4

To serve, arrange 1/2 cup salad greens and 1/4 cup tomato quarters on each of 4 plates. Top evenly with shrimp mixture.

Oxmoor House Cooking Light Collection

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Ratings & Reviews

tara31's Review

April 29, 2010
Long list of ingredients, but easy enough to throw together on a weeknight! Only made two adjustments - used 1 lb. of shrimp and minced habanero instead of jalapeno for more heat!