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Shrimp and Vegetable Stir-Fry
Yield: 4 servings
Large Zucchini, diced
Melt butter with the olive oil in a large skillet over a medium-high heat. Add shrimp and garlic, then saute for about 3 minutes. Remove the shrimp to a plate and set aside. Increase the heat to high, then add zucchini to the skillet and cook for about a minute. Next, add the corn and cook it for about a minute. Then mix in the grape tomatoes. Add salt and pepper to taste.
Add shrimp back into the skillet and stir until it’s mixed together and hot. Sprinkle on the fresh basil and Parmesan cheese, and squeeze the lemon all over the top.