Dinner : Shrimp and Summer Vegetable Stew

In a large non-stick pan over medium heat, sautee some minced garlic in a bit of olive oil, add juice of one lemon and cook for about a minute. Add a package of frozen corn kernels, a diced red pepper and three small zucchini, diced. Season with salt and pepper, and stir in a couple handfuls of minced basil. Cover and cook until vegetables begin to soften. Mix in about a pound of fresh jumbo shrimp (shelled and cleaned). Cover and simmer until shrimp is cooked through.

Serve with some crusty bread to soak up the juices.

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