1-1/2 lb shrimp, peeled and deveined 2 Tablespoons olive oil Kernels cut from 2 large ears of corn 2 small zucchini, cut in half lengthwise and then into 1/2" slices 1/2 cup bourbon 1/2 cup dry white wine 4 Tablespoons unsalted butter 1 Tablespoon fresh tarragon, minced 1 Tablespoon chives, minced Kosher salt and fresh ground pepper to taste
Heat a large heavy skillet over medium-high heat and add 1 Tablespoon oil. Add zucchini to skillet and saute until it begins to soften. Add corn and saute for about 2 minutes; remove from skillet. Add remaining oil to skillet over high heat. When hot, add shrimp and saute for 1 minute. Add bourbon and ignite with a match. When flames die down, add the wine. Stir and cook for 1 more minute. Add herbs and butter to the skillet, tossing to blend. Add the corn and zucchini to the skillet and toss to blend. Serve immediately.