Lemon Shrimp with Basil-Corn Salad

In a large pan bring water to a boil and season with salt. Add corn and boil for 3 minutes. Drain water; transfer corn back to the pan and increase to medium-high heat. Melt butter and cook corn until charred all over, about 10 minutes. Remove corn and sear 2 halved lemons until caramelized, about 1 minute. Remove lemons from pan and cut in half again. Meanwhile, in a large mixing bowl combine shrimp, zest of remaining lemon, garlic, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. In a large skillet over medium-high heat, sauté the shrimp until cooked through and pink, about 3 minutes. Carefully stand corn on one end and cut off kernels lengthwise with a chefs knife. In a large mixing bowl, combine corn, onion, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon olive oil, vinegar, mustard, and 1 tablespoon juice from seared lemon. Mix in basil just before serving. Serve corn and basil salad with shrimp and lemon wedge.