• 2 tbsp. butter –
• 2 tbsp. olive oil –
• 4 cloves of garlic – minced
• 12 whole jumbo shrimp – peeled, deveined, tails left on
• 2 whole zucchinis sliced on a slight diagonal –
• 2 ears of corn – kernels sliced off
• ½ c. grape tomatoes – sliced in half lengthwise
• Salt and freshly ground pepper – to taste
• Chopped fresh herbs – if desired
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat.
• Add minced garlic.
• When oil/butter is hot, add shrimp and cook for 3 minutes.
• Remove to a plate. Do not clean the skillet.
• Add the rest of the butter and oil. Heat over medium heat .
• Add zucchini slices in a single layer and cook for one minute, tossing once.
• Scoot zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute.
• Add grape tomatoes, salt and pepper and toss around, then add shrimp.
• Cook for an additional 30 seconds, then remove from heat.
• Serve on big platter.
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