4 LARGE ZUCCHINI
1-1/2 TBSP OLIVE OIL
1 POUND LARGE SHRIMP (ABOUT 22) PEELED AND DEVEINED
2 CUPS FRESH CORN KERNELS
1-1/2 CUPS FRESH PEAS
½ CUP DRY WHITE WINE
2 TBSP UNSALTED BUTTER
2 TBSP LEMON JUICE
Create zucchini noodles using a zoodler or vegetable peeler.
In a deep skillet, warm oil over med-high heat. Season shrimp with salt & pepper and cook, turning often. When pink & cooked through, about 3 min, put shrimp in a wok.
Add corn and peas and cook 1 min.
Add zucchini and wine and mix by tossing with tongs until zucchini is crisp-tender, approx. 5-6 min.
Add butter and continue tossing until all veggies are tender.
Remove from heat, stir in lemon juice and basil. Season with salt & pepper.