Make the vegetables: In a large, nonstick skillet over medium heat, heat the oil until shimmering. Add the tomatoes and cook, stirring, until blistered, about 2 minutes. Add the onion, bell pepper and jalapeño and cook, stirring, until they just start to soften, about 2 minutes. Pour the corn on top and let it sit undisturbed for about 2 minutes. Stir to combine and cook until the onions are translucent and the bell pepper softens, about 3 minutes.

Stir in the lemon zest and juice and the chicken broth or water and cook for about 3 minutes. Turn off the heat, then stir in the spinach, parsley and garlic until the spinach is wilted. Cover to keep warm.

Make the shrimp: Turn on the vent over your stove, if you have one. In a large, microwave-safe bowl, melt 2 tablespoons of butter. Toss the shrimp in the butter to lightly coat. Place the shrimp on a platter and season liberally and evenly on both sides with the Creole/Cajun seasoning; it’s okay if some of it falls off.

In a large skillet over medium-high heat, melt the remaining 2 tablespoons of butter until bubbling. Increase the heat to high and add the shrimp in a single layer to the skillet. Cook undisturbed until they turn deep brown, about 2 minutes, then flip and cook until deep brown on the other side, about 2 minutes more.

Watch carefully; the butter will turn brown, but should not smell burned. If you’re cooking in batches and the butter does start to burn, carefully wipe the skillet clean and start over with fresh butter for the next batch. To check if the shrimp are done, cut one in half. It should be opaque throughout.

Divide the vegetables among four plates, top with the shrimp and sprinkle with parsley, if using.