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Ingredients
  • 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
  • ¾ cup red grape tomatoes, sliced in half lengthwise
  • ¾ 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
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