Shrimp and Corn Stir-Fry This is a wonderful, light summer lunch or dinner. 2 tbsp. olive oil 2 small yellow summer squash, sliced 1 small onion, chopped 1 lb. shrimp 1 1/2 cups fresh or frozen corn, thawed 1 cup chopped tomatoes 4 garlic cloves, minced 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. red pepper flakes 1/4 cup chopped fresh basil Hot cooked rice In a large skillet, heat oil over medium-high heat. Add squash and onion, stir-fry until the squash is crisp-tender, 2-3 minutes. Add next six ingredients; stir-fry until shrimp are done. Top with basil. Serve with rice.