Using kitchen shears or scissors, cut along the back of each shrimp, through the shell and just deep enough into the flesh to expose the vein. Remove the shells and veins, reserving about one-quarter of the shells to make the shrimp stock. Rinse the shrimp under cold running water. Pat dry.

To make rhe stock, place the shrimp shells in a saucepan over medium-high heat and toast them until they turn opaque and become fragrant, 1 to 2 minutes. Add 1 cup water and bring to a boil. Turn down the heat to low and simmer for JO to 15 minutes, until the volume is reduced by about half. Strain and discard the shells. Measure out ½ cup of the stock and set aside.

Hear the oil in a Durch oven or other wide, heavy­bottomed pot over medium-high heat. When it begins to shimmer, add the scallion whites, garlic, and bay leaves and cook until the scallions are just soft, about 3 minutes. Add the corn and cook for another minute. Add the shrimp, habanero, and shrimp stock and cook, stirring, for 3 to 4 minutes. The shrimp will begin to curl. Stir in the squash, tomato, thyme, parsley, wine, lemon juice, salt, and pepper. Cook for an additional minute, or until the shrimp are opaque. Add the butter and stir vigorously until it melts into the liquid in the pot and makes a creamy sauce.

Remove the pot from the heat and stir in the scallion greens. Serve immediately.