Summer Stir Fry

2 T butter

2 T olive oil

4 cloves garlic, minced

12 whole jumbo shrimp, peeled and deveined (toss with ole bay)

2 whole zucchini slices on a slight diagonal

2 ears corn, cut off cob

1/2 C grape tomatoes sliced half lengthwise

Add heavy cream to thicken

Salt and pepper to taste

Heat 1 T butter and 1 T olive oil in a large skillet over medium heat.  Add minced garlic.  When oil and butter are hot, add shrimp and cook 3 minutes.  Remove to plate, do not clean skillet

Add the rest of butter and oil and heat over medium heat.  Add zucchini slices in a single layers and cook one minute tossing once.  Scoot zucchini to the edge of the pan then add corn. Cook 1 minute then add tomato, salt and pepper.  Toss around then add shrimp.  Cook for additional 30 seconds then remove from heat.  Serve of cauliflower rice or white rice.