Lemon-Garlic Shrimp with Blistered Tomatoes and Charred Corn

1. Season Shrimp

Pat the shrimp dry with a paper towel, then season them generously with kosher salt and black pepper.

2. Cook Shrimp

In a large 12-inch skillet over medium-high heat, heat the olive oil until shimmering. Add the shrimp in a single layer and cook for about 1-2 minutes per side until they turn pink and lightly golden. Once cooked, remove the shrimp from the skillet and set aside.

3. Blister Tomatoes

Add the cherry tomatoes to the same skillet, seasoning them lightly with salt and pepper. Cook for about 3-4 minutes, stirring minimally to allow them to blister.

4. Char Corn

Add the corn kernels to the skillet, seasoning again with a pinch of salt and pepper. Cook for another 3-4 minutes, allowing the corn to char slightly and the tomatoes to burst fully.

5. Add Garlic and Red Pepper Flakes

Add the minced garlic and red-pepper flakes to the skillet, cooking for about 1 minute until the garlic becomes fragrant.

6. Add Wine and Lemon Juice

Reduce the heat to medium and pour in the dry white wine and fresh lemon juice, scraping up any brown bits stuck to the bottom of the skillet. Let the liquid simmer until it nearly evaporates.

7. Add Butter

Stir in the unsalted butter, one piece at a time, letting each piece melt before adding the next to create a smooth sauce.

8. Return Shrimp

Return the cooked shrimp to the skillet, tossing them in the sauce until they are warmed through.

9. Garnish and Serve

Remove the skillet from the heat and sprinkle with chopped parsley. Season to taste with salt and black pepper. Serve with additional lemon wedges if desired.