Michael Symon's Shrimp with Corn and Basil

Tried this last night after seeing it on The Chew --was really good and a nice hot summer night meal. You really need to have all ingredients prepped and ready as it comes together really fast. Kevin would prefer that I remove the tails off the shrimp before cooking next time so he isn't slowed down enjoying it!!!  Also he mentioned a great crusty bread for mopping up the sauce would be great or served over grits!

1 pound Shrimp (shelled and deveined)
Salt and Freshly Ground Pepper

2 tablespoons Extra Virgin Olive Oil
1 Pint Sweet 100 Tomatoes (halved)
2 limes (zest and juice)
2 cloves garlic (sliced)
Crushed Red Chile Flake (to taste)
1 red onion (sliced)
2 Ears Corn

1/2 bunch Basil
Extra Virgin Olive Oil
2 tablespoons butter

Heat a skillet over medium-high heat.

Season the shrimp with salt, and pepper.

Add the olive oil to skillet, once hot, add the shrimp. Sear on both sides. 

Add the onion, garlic and chili flakes to taste. Add a pinch of salt, and cook until softened.

 

Add the corn and tomatoes, and cook for 2 to 3 minutes. 

Add lime zest and juice and a splash of water, cook for another 1-2 minutes.

Get a BIG strong hairy man to squeeze your lime!

 

 Remove pan from heat and add basil, butter and a last drizzle of olive oil to finish.

  Transfer to plate and serve.