Thaw the shrimp and add to a medium-sized bowl. Season with black pepper and very small amount of kosher salt. Set aside.
Shuck the corn, remove the kernels using a chef's knife, and add to a small bowl. Set aside.
Mince the garlic and add to a prep bowl. Measure the butter, salt (1 teaspoon each prep bowl), red wine vinegar and place them in prep bowls. Measure out the basil, tear any larger leaves in half, and place in a prep bowl.
Slice the tomatoes in half lengthwise, or if you prefer, quarters (I like them better quartered, especially if they are larger) and place in a small bowl.
Get the Leeks Started
Slice off the dark green leaves of the leeks. Use only the white and light green parts. Cut off the bottom end of the leeks. Slice the leeks in half lengthwise. Rinse thoroughly under running water to remove all the dirt. Pat dry.
Slice the leeks thinly and add to a small saucepan with 1/2 cup Earth Balance or unsalted butter, minced garlic, and 1 teaspoon Kosher salt. Heat on low to medium-low for 15 minutes or until leeks have softened.
Marinate the Tomatoes
Add the red wine vinegar to the tomatoes along with 1 teaspoon of Kosher salt. Mix to combine and marinate for at least 10 minutes.
Roast the Corn and Cook the Shrimp
Heat the sunflower oil on medium-high in a large cast iron skillet (a frying pan will work too). Add the corn kernels and spread flat. Leave the corn untouched for about 3-4 minutes. You may need to turn up the heat. Once the corn has a bit of color on the side touching the pan, flip the corn, spread flat and let cook for 2-3 more minutes.
Add the shrimp to the pan and cook until just done. The shrimp will curl inward as they cook, and that will let you know they are done. Turn off the heat.
Combine and Finish
Add tomatoes and their liquid, and the leeks and their buttery liquid to the shrimp and corn. Mix to combine. Add the basil leaves, serve and enjoy!