Ingredients for 4 servings:
1. 3 tablespoons olive oil, divided
2. 1 lb large shrimp, peeeled and deveined
3. kosher salt & freshly ground black pepper
4. 1 large red onion, in 1/2-inch dice
5. 2 cups corn kernels, from 2 ears fresh corn
6. 2 cups cherry tomatoes, halved
7. 1 medium zucchini, trimmed, sliced in half lengthwise, and cut crosswise on the bias into 1/2-inch slices
8. 1 1/2 cups snap peas, trimmed and cut in half on the bias
9. 1/2 finely grated lemon, zest of, plus juice of 1/2 lemon, and additional lemon wedges, for serving
10. 2 tablespoons unsalted butter
11. 1 cup mixed chopped herbs, such as dill, tarragon, mint, and parsley

Directions:
1. Preheat a large skillet or wok over high heat. Add 1 tablespoon oil, swirl to coat, and add shrimp. Season with salt and pepper and saute, stirring occasionally, until shrimp begins to brown on the edges and is nearly cooked through about 3 minutes. Remove with a slotted spoon to a plate.
2. Add remaining 2 tablespoons oil, swirl to coat, and add red onion. Season with salt and pepper and cook, stirring, until softened and beginning to turn golden, about 4 minutes. Add corn, tomatoes, zucchini, and snap peas. Toss to coat, and cook until just tender, about 1-2 minutes. Do not overcook. Add shrimp back to skillet, and add lemon zest, juice, butter, and salt and pepper to taste. Toss to coat and serve, topped with herbs and lemon wedges.

Enjoy your meal!