2 Servings 15 min Cook
2 Tbsp Butter
8 0 Oz Shrimp
4 Medium (4-1/8" long) Scallions
1 0 Tbsp, chopped Basil
2 Ear, yields Corn
PREPARATION: Chop scallions and basil.
Melt butter in a large nonstick skillet over moderately high heat, then saut corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes.
Stir in scallions and basil and season with salt and pepper.