FRESH CORN WITH SHRIMP AND CHERRY TOMATOES 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. 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

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; add 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.

Serves 6 to 8.

[Real Simple, August 2000]