Garlic Butter Shrimp and Corn Sheet Pan Dinner

 Loaded with Munson's peaches & cream summer corn, Aspen Moon's cherry tomatoes, red onion, patty pan zucchini & fresh jalepeno; all topped with a squeeze of lemon and goat cheese feta. Restaurant worthy.

Ingredients:

• 4 ears of corn, shucked and kernels removed
• 1 medium red onion, sliced
• 1 large patty pan zucchini, sliced
• 2 jalepeno peppers, sliced
• 1 tablespoon olive oil

• salt
• 1/2 teaspoon crushed red pepper flakes
• Zest of 1 lemon, plus wedges for serving
• 6 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• 1 1/4 pound large shrimp, peeled, deveined, tails removed
• 1 pint cherry tomatoes
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh parsley, chopped

Directions:

Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.

Toss the corn, onion, patty pan and jalepeno with olive oil and sprinkle with 1/4 teaspoon crushed red pepper and salt.

Broil for about 8 minutes, tossing halfway through. Remove from oven.

Add the minced garlic to the melted butter and allow to sit for a few minutes.

Place the butter/garlic mixture, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper in a medium bowl.

Add the shrimp and cherry tomatoes and toss to combine.

Spread the shrimp mixture on top of the corn mixture and broil for about 6 minutes; until shrimp are opaque.

Top with lemon juice, feta cheese and fresh parsley.

Serves 4 folk. I placed on top of cooked pasta.