Katie's Kocina: Summer Shrimp Stir Fry

I owe this one to my new favorite Food Network star, the Pioneer Woman, Ree Drummond (http://thepioneerwoman.com/cooking/2010/06/summer-stir-fry/). I love everything about watching her show....the setting, the simplicity of her cooking, and her low-key, home-on-ranch personality. As you all know, I love simple meals that don't require a ton of ingredients. Here's a quick, on the healthier side, option for dinner.

Summer Shrimp Stir Fry

Ingredients:
2 Tbsp butter
2 Tbsp olive oil
minced garlic (about 2 tsp or however much you like garlic!)
Shrimp (fresh is always better, but I cheated and used frozen ones that I thawed!)
1 red bell pepper, sliced
2 zucchini, sliced
2 ears of corn, kernels sliced off
cherry tomatoes, cut in half
salt and pepper
lemon juice
parsley for garnish

Instructions (photos below):
1. In a large skillet, melt 1 Tbsp butter and 1 Tbsp olive oil. When butter melts and oil is hot, add minced garlic and sautee for just a few seconds.
2. Add shrimp (enough to fill the pan and feed you and your man!). Cook for about 3 minutes, flipping them mid-way. Remove from pan and put on plate. (Note: do not clean the skillet after removing the shrimp)
3. Add remaining butter and olive oil to skillet. Add bell pepper and cook for about 1-2 minutes (not very long, because they will continue to cook).
4. Leave bell pepper in pan, but move to sides of pan creating a ring (See photo). Add zucchini in the middle and cook for a minute...be sure to flip them as well.
5. Move zucchini to side as well, add corn kernels and tomoatoes to center and toss around (really just want these heat through). Add a little salt and pepper.
6. Add the shrimp back to the pan with all of the veggies and stir around for just a minute.
7. Remove from heat and garnish with parsley and fresh-squeezed lemon juice.