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To make peeling the garlic easier, soak the cloves in warm water for 15 to 20 minutes.
Chop the zucchini by slicing it into slabs, then into sticks, and finally into small pieces.
Remove the kernels from the corn cob and prepare the cherry tomatoes.
In a bowl, combine the diced zucchini, corn kernels, and cherry tomatoes with olive oil and a pinch of salt, then spread them out on a baking sheet and roast in a 400-degree oven.
Mince the peeled garlic and a handful of parsley.
In a pan heated over medium-low, add a pat of butter (or olive oil) along with the minced garlic and a pinch of red pepper flake.
Once the garlic is fragrant, add the cleaned shrimp to the pan and cook until they begin to turn pink.
When the shrimp are slightly pink, pour in the white wine and continue cooking for an additional 2 to 3 minutes.
As soon as the shrimp are just cooked through, remove the pan from heat and stir in the lemon zest, lemon juice, minced parsley, and additional pats of butter.
Mix everything well to create a creamy sauce that incorporates the wilted summer vegetables without becoming greasy.