Shrimp and Corn Stir Fry

Ingredients:

- 2 tablespoons olive oil
- 2 yellow summer squash (or other vegetables-- potatoes and red pepper?)

- 1 small onion, chopped
- 12-16 oz bag of shrimp
- 1 1/2 cups corn
- 1 cup chopped tomatoes
- 4 garlic cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes (optional)

- 1/4 cup chopped fresh basil
- hot cooked brown rice

Directions:

In a large skillet, heat the oil over medium-high heat. Add squash (or other vegetables) and onion; stir-fry until the squash is crisp-tender (2-3 minutes).

Add the next 7 ingredients. Stir-fry until shrimp turns pink (if uncooked), 3-4 minutes. Top with basil and serve with rice.