Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Sauté until soft, about 5 minutes.

Add yellow squash, sweet corn, water, and 2 teaspoons Cajun or Creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half & half and stir. Turn off heat; adjust seasoning to taste.

Meanwhile, season shrimp with remaining 2 teaspoons Cajun or Creole seasoning. Melt butter in a separate skillet and cook shrimp in 4 batches, about 2 minutes on each side, or until curled, pink, and cooked all the way through. Do not overcook.

Divide corn mixture between four plates. Top each plate with 5 cooked shrimp and serve immediately.