Shrimp Stir-Fry

 

1 Tbsp butter

1 Tbsp olive oil

1 lb jumbo shrimp, peeled and deveined, tails on

4 cloves garlic, minced

1 large zucchini, diced

1/2 cup corn kernels

1/2 cup cherry tomatoes, sliced in half

1/2 cup yellow or orange cherry tomatoes, sliced in half

1/2 cup spinach leaves, cut in strips

Parmesan shavings

1 lemon juiced

Rice or stir-fry noodles for serving

Melt the butter with the olive oil in a large skillet over medium-high heat.  Add the shrimp and garlic, then saute until the shrimp are opaque (about 3 minutes).  Remove the shrimp to a plate. 

Add the zucchini to the skillet.  Stir it for about 45 seconds, then scoot to the edges of the pan.  Throw in the corn and cook it for a minute, then push it to the edges of the pan.  Throw in the tomatoes and stir them for about a minute.  Sprinkle the veggies with salt and pepper to taste.  

Add the shrimp back to the pan.  Stir everything until well combined and hot.  Pour onto a big platter.

Sprinkle on the fresh spinach and top with Parmesan shavings.  Squeeze lemon juice over the top for a wonderful freshness.  

Serve over rice or stir-fry noodles.