"Fried" Tomatoes with Shrimp and Corn Salad

I recently had this at a seaside restaurant.  It was so delicious I knew I was going to try and recreate it.  It's a great summer recipe for when the tomatoes and the sweet corn are at their peak of flavor.  And I knew that I was going to find a way to reduce the calories!  This is my version, and my husband said it's a keeper!  To make this dish you will need:
2 medium tomatoes, sliced
1/2 cup egg beaters
1 cup whole wheat bread crumbs
1/4 cup corn meal
Pam
2 ears of corn, husked
1 pound of peeled and deveined shrimp
Old Bay seasoning
1 cup low fat Greek yogurt
1 teaspoon lime juice
2 teaspoon Sriracha
1 Tablespoon finely chopped parsley

1.)  Earlier in the day, on a paper plate mix together the bread crumbs and the corn meal.  Dip the tomatoes in the egg beaters and then press them into the crumb mixture.  Put on a plate and refrigerate for a few hours.  (This helps the crumbs to adhere to the tomato better.)
2.)  Also earlier in the day, wrap the ears of corn in saran wrap and microwave for 2 to 3 minutes.
Let them cool down, and then remove the kernels from the cob. 
3.)  Heat oven to 375 degrees.  Put the tomatoes on a foil-lined cookie sheet that's been sprayed with Pam.  Spray the top with Pam and bake them for 20-25 minutes until golden brown.
4.)  Heat the grill to medium, spray the shrimp with Pam and sprinkle with Old Bay.  Cook on the grill until the shrimp are translucent.  Cooking time depends on the size of your shrimp.  When finished remove them from the grill.
5.)  In a bowl mix the yogurt, lime juice, Sriracha and the parsley.  Mix in the corn and the shrimp.
6.)  To serve, place tomato slice on the plate and top with the shrimp and corn salad.