Sheet pan dinners are my favorite on busy nights, and this one is absolutely delicious!

Ingredients:

• 4 ears of corn, shucked and kernels removed
• 1 tablespoon olive oil
• Kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 6 tablespoons unsalted butter, melted
• 4 cloves garlic, minced
• Zest of 1 lemon, plus wedges for serving
• 1 1/4 pounds large peeled and de-veined shrimp, tails removed
• 1 pint cherry tomatoes (about 10 ounces)
• 1/2 cup crumbled feta
• 1/2 cup lightly packed fresh basil leaves, torn

Directions:

Directions

1. Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
2. Toss the corn, olive oil, 1/2 teaspoon salt and 1/4 teaspoon of the red pepper flakes on the prepared baking sheet until evenly coated and combined. Spread into an even layer. Broil on medium heat until crisp-tender and starting to brown in spots, tossing halfway through, about 12 minutes. Remove from the oven. 
3. Meanwhile, stir the melted butter, garlic, lemon zest, 1/4 teaspoon salt and remaining 1/4 teaspoon red pepper flakes together in a medium bowl until combined. Add the shrimp and tomatoes and toss to combine. Spread the shrimp mixture on top of the corn, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6-10 minutes.  
4. Top with feta and basil.