Ingredients:

• Extra virgin olive oil (to coat the pan)
• 1 leek (see prep instructions)
• 1 red bell pepper, cut into a medium dice
• 2 ears corn, kernels cut off the cobs
• 1 medium zucchini, cut into a medium dice
• 1 pound shrimp, peeled & deveined
• 2 cloves garlic, finely chopped
• 1 ½ tablespoons fresh thyme
• 2 tablespoons dry white wine
• Juice of ½ lemon
• 2 tablespoons Italian parsley, chopped
• Salt and pepper, to taste

Leek Preparation Instructions:

• Trim the tougher dark green part of the leek, as well as the root, then discard.
• You will use the white and light green section of the leek.
• Cut the leek in half lengthwise, then cut each half lengthwise again, leaving you with 4 long strips.
• Now slice everything crosswise, into ¼ inch pieces.
• Fill a small bowl with cold water, add the chopped leeks and swirl around with your hands to loosen and dirt.
• Let the leeks sit in the water for a minute or two, letting the dirt sink to the bottom of the bowl.
• Skim the clean leaks out of the bowl and let drain.

Sauté Instructions:

• Heat a large sauté pan over medium heat.
• Coat the pan with olive oil, add the leeks, salt and pepper and stir to combine.
• Cook for about 5 minutes, stirring occasionally, until softened.
• Turn heat up to medium-high.
• Add red bell pepper and zucchini, cook for about 3-4 minutes, stirring occasionally.
• Season with salt and pepper to taste.
• Add shrimp, corn and thyme, cook for 3 minutes, stirring occasionally.
• Add garlic, cook until fragrant, about 20 seconds.
• Add wine and cook for 1 minute.
• Add lemon and parsley, stir to combine
• Season with salt and pepper to taste.
• The shrimp should be just cooked through.
• Garnish with extra parsley, if desired.