1 tablespoon butter
1 tablespoon olive oil
2 pounds jumbo shrimp, peeled and deveined, tails on
4 cloves garlic, minced
2 large zucchini, diced
2 large ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
Salt and freshly ground black pepper
12 to 18 fresh basil leaves, cut in chiffonade
Parmesan shavings
Juice of 1 lemon
Rice or pasta, for serving, optional

1 tablespoon butter 1 tablespoon olive oil 2 pounds jumbo shrimp, peeled and deveined, tails on 4 cloves garlic, minced 2 large zucchini, diced 2 large ears of corn, kernels removed 3/4 cup red grape tomatoes, sliced in half lengthwise 3/4 cup yellow grape tomatoes, sliced in half lengthwise 12 to 18 fresh basil leaves, cut in chiffonade

1. Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.

2. Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.

3. Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.