 Today, I'm using one of my favorite pans, the Skinny Grill Pan, to make grill shrimp, and then I'm going to serve it with a side of summer corn succotash. It's so simple. Yeah, totally delicious. First, let's grill the shrimp for a few minutes per side, then char that corn on the same skinny grill. We're going to take that off the cob. We're going to saute some green onions in a little olive oil, add that charred corn in the pan, give it a stir with some salt, then add cherry tomatoes and sliced basil to finish. Yum!