This dish is filled with light summer flavors. I began by pan frying a handful of fresh shrimp, just until they were pink - but not completely done. After a minute or two, remove them from the heat and set them aside. In the same pan I added some EVOO, onion, garlic, yellow squash and zucchini. When the veggies are tender I added a half bag of frozen edamame and the corn off of two ears of corn (you could easily use a half bag of frozen corn too). Cut up the shrimp that you had set aside and add that to the pan too. After it had cooked for a couple minutes longer I added some fresh cherry tomatoes from the garden. Season with salt and pepper.
I had some leftover quinoa, which was a really nice touch. You could also add rice, faro or another grain - if you wanted.