Shrimp Diablo Over Sautéed Vegetables

Description: Shrimp Diablo Over Sautéed Vegetables

Ingredients and Directions:

Sauce:

• 1 15 ounce can fire roasted
• tomatoes
• 1 bunch cilantro
• ¼ cup diced yellow onion
• 1 tablespoon minced garlic
• 1 lime
• 1-2 tablespoons chipotle in adobe
• 1 teaspoon salt

Sauté onions over medium heat until soft. Add garlic and sauté another minute. In a blender, add the tomatoes, onion, garlic, juice from the lime & all but ¼ cup of the cilantro and blend until smooth (about a minute)

Shrimp & Vegetables:

• 1 pound raw, peeled & deveined shrimp
• ½ sliced red onion
• 1 large zucchini, halved & slice about 1/2 “thick
• 1 cup grilled corn (frozen corn will do if you can not get fresh corn on the cob to grill)
• 1 small minced shallot
• ½ tablespoon minced garlic
• 2 tablespoons butter
• Olive oil (eyeball about ¼ cup)
• 1 lime
• 1 sliced avocado
• ¼ cup chopped cilantro

Sauté shallots & garlic in olive oil over medium until soft. Add the red onions and sauté another 3 minutes, stirring occasionally. Add zucchini & corn and sauté just until they are warmed through. Move veggies to a platter and squeeze juice from half the lime over the top. Pour the sauce from the blender into the same pan and bring to a simmer over medium heat. Add the shrimp to the sauce and let simmer, stirring occasionally until shrimp are done, about 3-4 minutes and salt to. Pour shrimp over the vegetables, garnish with chopped cilantro, sliced avocado and lime wedges.