Shrimp and Corn Salad

Instructions

1. In a skillet, warm 2 tablespoons olive oil over medium-high heat; reduce heat to medium and add corn and red onion. Cook, stirring, until tender, 7–10 minutes.
2. In a serving bowl, whisk together ¼ cup olive oil, lime juice, Splenda Sweetener, basil, and salt until sweetener is dissolved and dressing is blended. Add corn mixture and cherry tomatoes and toss gently to coat. Taste and adjust seasoning if needed.
3. Return the skillet to medium heat; add remaining 1 tablespoon olive oil and warm briefly. Add shrimp, red pepper flakes, ½ teaspoon salt, and pepper.
4. Cook shrimp for 2 minutes, then turn and cook until evenly pink and cooked through, about 2 minutes more.
5. Arrange cooked shrimp over corn salad.