Shrimp Stir-Fry

• 3 T. butter
• 3 T. olive oil
• 4 cloves garlic, minced
• 1.5 lb. Jumbo shrimp, peeled, deveined
• 1 zucchini, sliced thin
• 1 summer squash, sliced thin
• 2 ears corn, kernels sliced off
• 1/2 c. grape tomatoes, cut in half
• Salt & pepper, to taste
• Basil, chopped, optional

Heat 1 tablespoon each, butter and olive oil in a large skillet over medium heat. Add the garlic, cook for 2 minutes until fragrant. Add in the shrimp and cook for 3-4 minutes, until pink and curled.  Remove shrimp and garlic to a plate, and keep warm.

In same skillet, add the rest of the butter and olive oil. Add in the zucchini, summer squash and corn. Cook and stir for 3-4 minutes, or until tender. Stir in the tomatoes, salt, pepper, and basil. Heat for a minute, then add in the shrimp and garlic. Stir to combine, and serve.