Peel and devein shrimp.
Dice all vegetables and mince basil.
Heat 1 Tbsp butter and 1 Tbsp oil in cast iron skillet or saute pan over medium-high heat.
Add garlic and saute 30 seconds-1 minute.
Cook shrimp, seasoned with salt and pepper, for about 3 minutes or until pink.
Remove shrimp with slotted spoon into separate dish.
Add the remaining 1 Tbsp butter and 1 Tbsp oil.
Saute zucchini and corn until soft, about 4 minutes.
Add tomatoes and saute another 2-3 minutes.
Add in the cooked shrimp and minced basil.
Stir around another 2-3 minutes until heated through.
Serve plain or on top of rice or pasta.