# Ingredient List:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables
02 - 2 cups fresh or frozen corn kernels
03 - 1 cup cherry tomatoes, halved
04 - 1 small red bell pepper, diced
05 - 1/4 cup green onions, sliced
06 - 2 tablespoons fresh parsley, chopped
→ Sauces & Fats
07 - 3 tablespoons unsalted butter
08 - 2 tablespoons olive oil
→ Flavorings
09 - 4 garlic cloves, minced
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon crushed red pepper flakes (optional)
12 - Salt and freshly ground black pepper, to taste
13 - Juice of 1/2 lemon
# Directions:
01 - Pat shrimp dry and season evenly with salt, black pepper, and smoked paprika.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1 to 2 minutes per side until just opaque. Remove shrimp and set aside.
03 - Reduce heat to medium. Add remaining olive oil and butter to the skillet. Stir in minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
04 - Add corn kernels, diced red bell pepper, and halved cherry tomatoes. Sauté for 4 to 5 minutes until vegetables soften and develop light golden color.
05 - Return shrimp and any accumulated juices to the skillet. Cook an additional 1 to 2 minutes, stirring gently to meld flavors.
06 - Squeeze lemon juice over the skillet. Garnish with sliced green onions and chopped parsley. Adjust seasoning with salt and pepper as needed.
