This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze of lemon juice for the perfect summer weeknight meal

Ingredients

• 4 ears of corn, shucked and kernels removed
• 1 bulb fennel, cored and thinly sliced, plus 1/4 cup fennel fronds
• 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 deveined shrimp, tails removed
• 1 pint cherry tomatoes (about 10 ounces)
• 1/2 cup crumbled feta
• 1/2 cup lightly packed fresh basil leaves, torn

Procedure

1. Preheat the oven to broil and line a rimmed baking sheet with aluminum foil.
2. Toss the corn, fennel, 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.
3. Spread into an even layer. Broil until crisp-tender and starting to brown in spots, tossing halfway through, about 8 minutes. Remove from the oven. 
4. 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.
5. Add the shrimp and tomatoes and toss to combine.
6. Spread the shrimp mixture on top of the corn and fennel, then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 6 minutes.  
7. Top with the reserved fennel fronds, feta and basil.
8. Serve with lemon wedges for squeezing.