30-Minute Garlic-Butter Shrimp with Charred Corn and Burst Tomatoes

Instructions

1. 1Pat the shrimp dry and season with 1/2 teaspoon kosher salt and black pepper. Set aside while you prep the vegetables.
2. 2Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams.
3. 3Add the corn and zucchini. Cook, stirring only occasionally, until the corn is lightly charred in spots and the zucchini is tender-crisp, 5 to 6 minutes.
4. 4Add the cherry tomatoes and garlic. Cook, stirring, until the tomatoes start to wrinkle and burst, 3 to 4 minutes.
5. 5Push the vegetables to the edges of the skillet. Add the remaining 1 tablespoon butter, then arrange the shrimp in a single layer. Cook until pink and just opaque, about 2 minutes per side.
6. 6Stir the shrimp and vegetables together. Add the lemon zest, lemon juice, remaining 1/4 teaspoon salt, and basil. Toss for 1 minute until everything is glossy and fragrant.
7. 7Taste and add more salt, pepper, or lemon juice if needed. Serve immediately, spooning the pan juices over the shrimp.

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