Place the butter in a medium sauce pot over medium heat. Once melted, add the flour and whisk until well combined. Cook for 1 minute, whisking constantly.

Add the broth and milk to the pot, whisk thoroughly to combine. Whisking frequently, bring to a simmer. Add the orzo to the pot, stir, reduce heat to medium-low and cook for about 8 minutes, stirring frequently. Mixture will thicken substantially by the end of 8 minutes.

Add corn, basil and parmesan cheese, stir to combine and remove from heat. Season with salt and pepper to taste.

Place the olive oil in a skillet over medium-high heat. Add the tomatoes and toss to combine in the oil. Add the vinegar to the skillet, shake and cook for about 5 minutes until blistered on all sides. Remove from heat and set aside.

In a large, clean skillet add the butter over medium heat. Stir gently and let butter become foamy and start to darken. Once this happens, add the shrimp to the pan in the melted butter. Cook for about 2 minutes per side until pink and cooked through.

To serve, spoon the orzo in the bottom of a bowl, top with shrimp and tomatoes. Garnish with additional basil and parmesan.