Recipe provided by FOX 8's Patty Harken. She calls this dish "delicious and light summer fare!"
4 large zucchini
1 1/2 Tbsp Olive Oil
1 Lb. large shrimp peeled/deveined
2 cups fresh corn
1 1/2 cups fresh peas
1/2 cup dry white wine
2 Tbsp Unsalted Butter
2 Tbsp lemon juice
1/4 cup torn fresh basil
Using a vegetable peeler, shave slices of zucchini to create ribbons. Discard the peel. Turn zucchini when you hit the seedy core.
Warm oil over medium heat in a large deep skillet. Cook and season shrimp til pink and put aside in bowl.
Add corn and peas. Cook for one minute, stirring, and then add zucchini and wine and toss for 6 minutes. Zucchini should be crisp-tender. Add butter and toss another minute. Add shrimp until warmed through. About one minute. Remove from heat and add lemon juice and basil.