Summer Shrimp Stir Fry

*photo via PW.
One of the things we love about summer is all the yummy fresh fruit and veggies. Right now, this quick and easy stir fry dish has been making its way into our regular rotation. 
And when I say quick, I mean QUICK. Seriously, it comes together in about 15 minutes (and that’s including the prep time!). Gotta love shrimp when it comes to fast cooking!
I love the lightness of the meal, the fresh corn, the summer veggies, and of course, all that plump and juicy shrimp.
I serve it brown rice or a rice/barley blend but noodles would be great here, too. Heck, you could even serve it on some salad greens or eat it just the way it is!
So summery, light, flavorful and colorful!
This is sure to be your next go-to summer dish. Enjoy!!
Summer Shrimp Stir-Fry
*adapted from the Pioneer Woman
Ingredients

• 1-1.5 lbs. peeled and deveined jumbo shrimp (I take the tails off)
• 1 zucchini diced or sliced
• 1 summer squash diced or sliced
• 1/2 onion sliced
• 3 garlic cloves minced
• 1/2 cup grape tomatoes sliced
• 2 ears fresh corn, kernels sliced off
• fresh basil or parsley
• salt & pepper
• pinch of red pepper flakes
• half a lemon, squeezed over top
• 1 T butter
• 1-2 T EVOO

Instructions

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic & onions. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet and DO NOT OVERCOOK SHRIMP.
Add a little more oil and heat over medium heat. Add zucchini & squash slices in a single layer and cook for one minute, tossing once. Scoot them to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, pepper, red pepper flakes and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat. Sprinkle with fresh herbs and lemon squeeze.
Serve with rice, noodles, or on a platter by itself.