Ingredients

The following ingredients have 2 Servings
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1 pound jumbo shrimp, peeled, deveined, tails on
  • 2 cloves garlic, minced
  • 1 large zucchini, diced
  • 1 large ear or corn, kernels removed (or 3/4 cup corn kernels)
  • 1/2 cup red grape tomatoes, cut in half
  • 1/2 cup yellow grape tomatoes, cut in half
  • Salt and pepper to taste
  • 6 to 9 fresh basil leaves, cut into thin ribbons
  • 1/2 lemon, juiced
  • Parmesan shavings, optional
  • Rice or pasta or cauliflower rice for serving, optional

Instruction

  • In a large skillet set over a medium-high heat, melt the butter with the olive oil. Add the shrimp and garlic, then cook, stirring often, until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate and set aside.
  • Increase the heat to high, then add the zucchini. Stir it around for about a minute, then scrape the zucchini to the edges of the pan. 
  • Add in the corn and cook it for a minute, then push it to the edges of the pan. Add in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
  • Then add the shrimp back into the skillet. Stir everything around for another minute or so, or until it's all combined and hot. Then scrape onto plates or a serving platter.
  • Sprinkle on the fresh basil and some Parmesan shavings, if desired, then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, bright freshness.
  • You can serve this with rice, with pasta or it's just perfect on its own.