Categories: Seafood

Ingredients

• 1 tablespoon Worcestershire sauce
• 1 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 teaspoon chili powder
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 medium zucchini, cubed
• 1 red onion, chopped
• 1 (10 ounce) box frozen corn
• 1 tablespoon olive oil
• 8 flour tortillas
• 1 cup shredded Monterey Jack cheese
• 3 tablespoons chopped fresh cilantro

Directions

1. In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.

2. Heat olive oil in a large skillet over medium heat. Cook the zucchini, onion, and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.

3. In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.

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