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Categories:Viewed: 56 - Published at: 6 years ago
Ingredients
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On
- 2 whole Zucchini, Sliced On A Slight Diagonal
- 2 ears Corn, Kernels Sliced Off
- 1/2 cups Grape Tomatoes, Sliced In Half Lengthwise
- Salt And Freshly Ground Pepper, To Taste
- Chopped Fresh Herbs, If Desired
Method
- 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 skillet.
- Add the rest of the butter and oil and heat over medium heat.
- Add zucchini slices in a single layer and cook for one minute, tossing once.
- Scoot the 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 a big platter.
- Hint: Much better after its been allowed to cool for a bit!
- Yummy and refreshing.
