Shrimp Fajitas

Love this receipe. Sooo very yummy. If you would like you can switch it up a bit and use chicken....or you can use tilapia or another kind of white fish. I have not tried this recipe with beef yet.

1 tablespoon Worcestershire sauce
1 lime (for the juice)
1 tablespoon soy sauce
1 teaspoon chili powder
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 medium zucchini, cubed
1 red onion, chopped
1 (10 ounce) box or bagged frozen corn
1 tablespoon olive oil
8 flour tortillas
1 cup shredded Monterey Jack cheese
3 tablespoons chopped fresh cilantro

1 Avacado

1/4 cup sour cream

In a medium bowl, combine the Worcestershire, lime juice, soy sauce, and chile powder. Add the shrimp and marinate 15 minutes.

Heat 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 olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes, 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. Cut and serve avacado inside fajitas if you would like...and top with sour cream