Summer Shrimp & Corn Saute

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2 tablespoons extra virgin olive oil

2 cloves garlic, minced

1 cup diced red bell pepper

Kosher salt and ground black pepper, to taste

1/3 cup dry white wine

3/4 pound medium shrimp, shelled and deveined

Kernels from 2 large ears corn

1 1/2 cups chopped ripe tomatoes

2 tablespoons minced scallions

2 tablespoons thinly sliced basil + more for garnish

Cooked couscous, rice or pasta, for serving

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