Pan-Roasted Fresh Corn Salad

Kernels from 6 ears of corn
1 red pepper, diced
1 medium sweet onion, diced
2 T. olive oil
2 T. sherry vinegar
2 T. finely chopped cilantro
1 T. finely chopped mint
Salt and pepper to taste

1¼ lbs. medium size shrimp, cleaned and deveined
Salad greens
Diced tomato

Heat large skillet over high; add corn, pepper and onion. Roast until browned, about 20 minutes, stirring and scraping pan occasionally. Turn off the heat and add the oil, vinegar, cilantro, mint, salt and pepper. Scrape brown bits from the pan and stir into the corn – transfer mixture into a bowl and return skillet to burner. Reheat to high and add shrimp, sautéing until cooked through.

To serve arrange greens on plate, spoon corn mixture over greens, sprinkle tomato around corn and top with sauted shrimp.