Warm Corn and Shrimp Salad

I am so, so happy. I was looking for a shortbread cookie recipe that I never put on this blog (and hope I will rectify that soon) and I found the recipe I was desperately seeking last summer. I couldn't figure out what I was missing, and I was really sad because I love, love, love this dish. It is from the August 1996 Glamour Magazine Gourmet on the Run column by Susan Quick. All credit goes to her. And now as the wind blows outside in the nine-degree sun, I am dreaming of summer.

Warm Corn and Shrimp Salad
This salad supper takes only minutes to prepare. (Even fewer if you use Trader Joe's corn out of a bag. And I might have to do that now.)

1 Tbs butter
2 Tbs olive oil
1/2 cup finely chopped red onion
1/2 cup diced red bell pepper (which of course I do not use but I am sure it would be delicious)
4 cups corn kernels (kernels and juice from 6 to 8 ears, or uncooked corn or 4 cups frozen corn kernels, thawed)
1/2 pound shelled medium shrimp
1 C quartered cherry tomatoes or 1 large tomato, seeded and chopped
1/4 c chopped fresh cilantro or parsley
1 Tbs seasoned rice-wine vinegar
6 cups salad greens, rinsed and dried

In a large skillet with a lid, heat butter and 1 tablespoon of oil over medium heat. Add onion, pepper, and corn kernels; cook, covered, 5 minutes, stirring occasionally. (If the mixture seems dry, add 1/4 cup water.)
Remove lid and add shrimp. Cook, stirring, until shrimp turn pink, about 3 minutes. (YMMV--I find this more like 5-7 minutes.) Remove from heat. Add tomatoes, cilantro (or parsley) , vinegar, the remaining olive oil, and salt and freshly ground pepper to taste. Arrange salad greens on 4 plates. Top with warm corn and shrimp. Makes 4 servings. (Or two.)

Calories per serving (with it being for 4): 315; fat per serving 10 grams.

Oh. I am so happy. I just love this. Thank you, Susan Quick, wherever you are.