¾ lb peeled and deveined, large raw shrimp
1 ear corn, shucked
1½ Tbsp butter, divided
1 small clove garlic, minced
2 Tbsp white wine
¼ cup heavy cream
1 tsp Dijon mustard
2 tsp chopped fresh basil
Sprinkle shrimp lightly with salt and pepper. Cut kernels from corn cob; discard cob.
Melt ½ Tbsp butter in a large nonstick skillet over medium heat. Add shrimp. Cook 2 to 3 minutes or until shrimp turn pink; remove from skillet.
Melt 1 Tbsp butter in skillet over medium heat; add garlic. Cook, stirring occasionally, 30 seconds. Add corn and wine; bring to a boil, reduce heat, and simmer 1 minute.
Add cream and mustard; simmer, stirring occasionally, until sauce is thickened. Stir in shrimp, and sprinkle with basil.
Toss together all ingredients except cheese in a bowl. Sprinkle with cheese.
I liked this pretty well, and ate it for leftovers. Just don’t forget to season the shrimp.