Good 2 Eat: Shrimp Succotash

Welcome to Good 2 Eat, where every Thursday 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!Shrimp Succotash4 Tbsp. vegetable oil, divided8 oz. cherry tomatoes
2 cups corn kernels
Kosher salt
1 onion, finely chopped
1/2 red bell pepper, seeds and ribs removed, finely chopped
3 garlic cloves, finely chopped
1 cup frozen lima beans, thawed
2 Tbsp. Creole seasoning
1 lb. large shrimp, peeled and deveined
1 Tbsp. fresh chopped basil
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