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In a large, nonstick skillet over medium heat, add the oil and heat until shimmering. Add butter to the pan to melt.
Season shrimp with salt and pepper, then add shrimp to the pan.
Cook undisturbed until they turn pink, about 2 minutes, then flip and cook until pink on the other side, about 2 minutes more. Remove shrimp from the pan, set aside.
To the hot pan, add the corn and let cook for about 2 minutes. Add bell peppers. Stir to combine and cook until the corn is heated through and the bell pepper softens, about 5 minutes.
Add ½ pouch of Red Pepper Romesco, and return the shrimp to the pan, then stir to combine. Garnish with fresh mint. Serve immediately.