"This dish makes use of summer's best- fresh corn, tomatoes, and basil. To save time consider purchasing precleaned (but not cooked) shrimp at your fish market."
2 1/2 T olive oil
1 pound peeled and deveined medium shrimp
2 garlic cloves, minced
1/2 cup chopped onion
1 1/2 cups fresh corn kernels (from 2 ears of corn)
2 cups cherry tomatoes
1/2 cup chopped fresh basil
1/4 t salt
1/4 t coarsely ground black pepper
Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Add the shrimp and cook until lightly golden, about 2 minutes on each side. Transfer the shrimp to a plate.
Add the remaining 1/2 tablespoon oil, the garlic, and onion to the skillet. Saute until the onion starts to soften, about 1 minute.
Stir in the corn and cook 1 minute.
Add the cherry tomatoes and cook 1 minute longer. Add the reserve shrimp and continue to saute until they are opaque inside, 1-2 minutes. Remove from heat and stir in the basil, salt, and pepper.
Makes 4 servings
This dish tastes like summer! And it only takes about 15 minutes to prepare. I used grape tomatoes and sweet onion and the flavors were great together served over a whole wheat pilaf. Delicious!