Sheet Pan Dinner: Garlic Butter Shrimp with Corn

Ingredients:

• 4 ears of corn, kernels removed
• 1 fennel root, thinly sliced ​​(core removed) + 1/4 cup fennel greens
• 1 tbsp. l. olive oil
• 0.5 tsp red pepper flakes
• 6 tablespoons unsalted butter, melted
• 4 cloves garlic, crushed
• Zest of 1 lemon + wedges for serving
• 600 g large shrimp, peeled, deveined, tails removed
• 2 cups cherry tomatoes (about 280 g)
• 0.5 cup crumbled feta
• 0.5 cups loosely torn basil leaves

Preparation:

1. Preheat oven to grill mode and line a rimmed baking sheet with foil.
2. Combine the corn, fennel, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon red pepper flakes on the prepared baking sheet, distributing the ingredients evenly. Spread into an even layer. Grill, stirring once, until the corn begins to brown in spots, about 8 minutes. Remove from the oven.
3. Meanwhile, in a medium bowl, combine the melted butter, garlic, lemon zest, 1/4 teaspoon salt, and the remaining 1/4 teaspoon red pepper flakes.
4. Add the shrimp and tomatoes and stir. Pour the shrimp mixture over the corn and fennel and cook until the shrimp are opaque and the tomatoes begin to burst, about 6 minutes.
5. Sprinkle with fennel, feta, and basil. Serve with lemon wedges for drizzling.