Ingredients
1 tbsp Worcestershire sauce
1 tbsp lime juice
1 tbsp soy sauce
1 tsp chili powder
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
2 medium zucchini, cubed
1 red onion, chopped
10 oz frozen corn
8 flour tortillas
1 cup Monterey Jack cheese, shredded
3 tbsp fresh cilantro, chopped
Preparation
In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chili powder.
Add the shrimp and marinate 15 minutes.
Heat 1 tablespoon of 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.
In a separate skillet, heat the other tablespoon of olive oil over medium heat.
Add the shrimp and cook for 3 to 5 minutes, or 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.
