Besides the shrimp, tomatoes and corn, you’ll need garlic, red pepper flakes, dry white wine, fresh lemon juice, unsalted butter and chopped parsley, chives or torn basil leaves. Unfortunately, I couldn’t find any Jersey grape tomatoes just yet. New Jersey tomatoes are just starting to come to the farm stands for $3.99/lb.

The shrimp is prepared in four easy steps. The shrimp are sautéed set aside. In the same pan, the tomatoes are cooked until they start to blister in spots. Next the corn is added. Each step is seasoned with salt and pepper. After the tomato/corn combination and the tomatoes start to burst open, the garlic and red pepper flakes are added.
A little acid is needed in the dish, wine and lemon juice come next followed by the butter. The shrimp is then returned to the pan to be heated through.

Just before serving, add what every green herb you selected and adjust seasoning. A squeeze of lemon and dinner is ready.

I invited a friend over to sample this recipe. She normally does not eat shrimp, but she trusts my cooking. She had two helpings! My friend is a healthy eater, eats small portions and rarely goes back for seconds, but she thoroughly enjoyed the meal, as did my husband and I.
As sometimes I feel the yield on some the NYT recipe seems insufficient for 4, I doubled the recipe. I had enough left over to have another evening. The second time I made angel hair pasta and dressed the pasta with the shrimp sauce...yummy! While the corn, tomatoes and herbs are in season, give this recipe a try. ShopRite’s end Saturday. 

Summer Shrimp Scampi with Tomatoes and Corn
The New York Times - Ali Slagle
  
Yield: 4 Servings
Time: 15 minutes
 
Ingredients
1 pound large shrimp, peeled and deveined
Kosher salt and pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional).
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves
 
Preparation

1. Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
2. Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
3. Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
4. Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
5. Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.