Mexican Shrimp Diablo

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• 1 tsp olive oil
  Ingredient note

  Source: 1 tsp olive oil
• 1 each small yellow onion, diced
  Ingredient note

  Source: 1 small yellow onion, diced
• 2 each garlic cloves, minced
  Ingredient note

  Source: 2 garlic cloves, minced
• 1 each 14.5-ounce can fire roasted diced tomatoes
  Ingredient note

  Source: 1 14.5-ounce can fire roasted diced tomatoes
• 1/4 cup cup chopped cilantro, plus more for garnish
  Ingredient note

  Source: 1/4 cup cup chopped cilantro, plus more for garnish
• 1 tbsp chopped chipotle in adobo
  Ingredient note

  Source: 1 tbsp chopped chipotle in adobo
• 1 tsp brown sugar
  Ingredient note

  Source: 1 tsp brown sugar
• 1 tsp kosher salt, divided
  Ingredient note

  Source: 1 tsp kosher salt, divided
• 1 tbsp unsalted butter
  Ingredient note

  Source: 1 tbsp unsalted butter
• 2 cups corn kernels (from 2 medium ears of corn)
  Ingredient note

  Source: 2 cups corn kernels (from 2 medium ears of corn)
• 2 each medium (8-ounce) zucchini, cut into 1-inch pieces
  Ingredient note

  Source: 2 medium (8-ounce) zucchini, cut into 1-inch pieces
• 1/2 each medium red onion, halved and cut into wedges
  Ingredient note

  Source: 1/2 medium red onion, halved and cut into wedges
• 1 tsp garlic powder
  Ingredient note

  Source: 1 tsp garlic powder
• 1/2 tsp dried oregano
  Ingredient note

  Source: 1/2 tsp dried oregano
• As Needed black pepper
  Ingredient note

  Source seasoning: Freshly ground black pepper, to taste
• ½ each lime (juice only)
  Ingredient note

  Source: Juice from ½ lime
• 1 pound large peeled and deveined shrimp
  Ingredient note

  Source: 1 pound large peeled and deveined shrimp
• 4 ounces avocado (from 1 small Hass), sliced
  Ingredient note

  Source: 4 ounces avocado (from 1 small Hass), sliced

1. In a medium skillet over medium-high heat, add the olive oil, sauté the yellow onion for 3-4 minutes or until translucent. Add the garlic and sauté 30 seconds more.
2. Transfer to a blender with the tomatoes, cilantro, chipotle in adobo, brown sugar and ½ a teaspoon salt.
3. In the skillet, add the butter and allow to melt. Add the corn, zucchini, red onion, garlic powder, oregano, ½ teaspoon salt and pepper. Sauté 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.