Ingredients
1tspolive oil
1yellow onion,small, diced
2garlic cloves,minced
14½ozfire roasted tomatoes,diced
¼cupcilantro,chopped, plus more for garnish
1tbspchipotle in adobo,chopped
1tspbrown sugar
1tspkosher salt,divided
1tbspunsalted butter
2cupscorn kernel,from 2 medium ears of corn
8ozzucchini,cut into 1-inch pieces
½red onion,medium, halved and cut into wedges
1tspgarlic powder
½tspdried oregano
freshly ground black pepper,to taste
½lime juice
1lbshrimp,large peeled and deveined
4ozavocado,from 1 small Hass, sliced
Preparation
In a medium skillet over medium-high heat, add the olive oil.
Sauté the yellow onion for 3 for 4 minutes or until translucent.
Add the garlic and sauté 30 seconds more.
Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ teaspoon of salt.
In the skillet, add the butter and allow to melt.
Add the corn, zucchini, red onion, garlic powder, oregano, ½ teaspoon of salt and pepper.
Sauté until softened and browned on the edges for 8 minutes, stirring occasionally.
Transfer to a serving platter, then squeeze lime juice over the top.
Transfer the sauce from the blender to the skillet, then add the shrimp.
Coat the shrimp with the sauce, then allow them to cook in the sauce for 5 minutes until cooked through and sauce has thickened.
Pour the shrimp and sauce over the top of the vegetables, and garnish with avocado and cilantro.
Serve, and enjoy!
