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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âMy husband loves corn, shrimp and anything with barbecue sauce. One night, when I was low on groceries, ideas and time, I went to the garden and this recipe was born. He loves it!â âChristine Parsons, Bountiful, Utah Ingredients:
2 tablespoons lime juice |
2 teaspoons olive oil |
1-1/2 teaspoons grated lime peel |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 pound uncooked medium shrimp, peeled and deveined |
2 medium ears sweet corn, husks removed |
2 medium zucchini, chopped |
4 green onions, thinly sliced |
2 tablespoons barbecue sauce |
2 cups (8 ounces) shredded monterey jack cheese |
8 flour tortillas (8 inches) |
salsa and additional barbecue sauce |
Directions:
1. In a large resealable plastic bag, combine the lime juice, oil, lime peel, salt and pepper. Add the shrimp; seal bag and turn to coat. Refrigerate for 15 minutes.
2. Meanwhile, remove corn from cobs. Drain and discard marinade from shrimp. Chop shrimp and set aside. In a large nonstick skillet coated with cooking spray, saute the zucchini, corn and onions until crisp-tender. Add shrimp; saute 2-3 minutes longer or until shrimp turn pink. Remove from the heat; stir in barbecue sauce.
3. Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over cheese. Top with remaining tortillas. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and additional barbecue sauce. Yield: 4 servings.
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