Add 1 tablespoon of olive oil to the skillet so the surface of the pan is coated in a thin layer. If you need a bit more oil for a decent coat, don’t hesitate to add it. Place ½ pound of peeled and deveined shrimp in a single layer across the bottom. Season the shrimp with kosher salt, and let them cook for three minutes. Use tongs to flip each one over. If they’re sticking, wait 30 seconds and give it another try. They’ll come up easily when they’re ready. Cook on the second side for another minute. Take the shrimp out, place them into a bowl, and set them aside.
Add 1½ tablespoons of butter to the skillet, swirling the pan as it melts so it coats the bottom. Add 1½ teaspoons of crushed calabrian chiles. This condiment is spicy, but not overwhelmingly so — and I say that as someone who likes things on the milder end of the heat spectrum. Add the diced shallots, give them a stir, and let them soften for two minutes. Add the corn, stir again, and cook for about three minutes longer, just to take the starchy, raw edge off the kernels without turning them to mush. Add the shrimp back to the pan, squeeze the half lemon over the top, and stir one last time so everything gets evenly coated in the lemon juice and chile butter.
Plate, top with basil, serve with a hunk of bread, and take pleasure in this: If you were ordering takeout, you’d still be staring at your screen, deciding what to get.