Mexican Shrimp Diablo

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Chipotle Peppers In Adobo Sauce

  Embasa

  1 Tbsp or 16g

• Brown sugar

  1 tsp packed or 5g

• Salt

  Table

  1 tsp or 6g

• Butter

  Unsalted

  1 tbsp or 14g

• Corn

  Sweet, yellow, raw

  2 cup or 290g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Onions

  Raw

  ½ medium or 55g

• Garlic powder

  Spices

  1 tsp or 3g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Pepper

  Spices, black

  1 dash or 0.1g

• Limes

  Raw

  ½ fruit or 34g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Avocados

  Florida, raw

  1 fruit without skin and seeds or 304g

Directions

1. In a medium skillet over medium-high heat, add the olive oil, saute the yellow onion for 3-4 minutes or until translucent. Add the garlic and saute 30 seconds more.
2. Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and 1/2 a teaspoon salt.
3. In the skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, 1/2 teaspoon salt and pepper. Saute until softened and browned on the edges, stirring occasionally, about 8 minutes. Transfer to a serving platter and squeeze lime juice over the top.
4. Transfer the sauce from the blender to the skillet and add the shrimp. Coat the shrimp with the sauce and allow them to cook in the sauce until cooked through and sauce has thickened a bit, about 5 minutes.
5. To serve: Pour the shrimp and sauce over the top of the veggies and garnish avocado and cilantro.
6. Recipe by: Gina (source: https://www.skinnytaste.com/mexican-shrimp-diablo/)

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