1. Prepare the broccoli by washing and patting it dry. Steam it for 3-4 minutes until tender-crisp or roast it in the oven at 400°F for 12-15 minutes, seasoned with olive oil, salt, and pepper.
2. Cook the corn by boiling shucked ears in salted water for 5-7 minutes or grilling for 8-10 minutes. If using frozen corn, thaw it by running under lukewarm water and patting it dry.
3. Prepare the shrimp by defrosting if frozen, peeling, deveining, and patting them dry. Sauté in a skillet with olive oil, salt, and pepper for 2-3 minutes on each side until pink and opaque.
4. Prepare the eggs if using. Boil them for 10 minutes, cool in ice water, then peel and chop or slice as desired. Skip this step if not including eggs.
5. Assemble the salad by combining the broccoli, cooked shrimp, and corn kernels in a large bowl. Drizzle with ½ cup of lemon vinaigrette and toss gently until evenly coated.
6. Add the chopped eggs and fresh basil leaves, tossing lightly to mix. Season with additional salt, pepper, or red pepper flakes if preferred.
7. Transfer the salad to a serving bowl or individual plates. Garnish with Parmesan cheese or basil leaves if desired, and serve immediately or chill for up to an hour.