Ingredients
2 tablespoons lime juice2 teaspoons olive oil1-1/2 teaspoons grated lime zest1/4 teaspoon salt1/4 teaspoon pepper3/4 pound uncooked medium shrimp, peeled and deveined2 medium ears sweet corn, husks removed2 medium zucchini, chopped4 green onions, thinly sliced2 tablespoons barbecue sauce2 cups shredded Monterey Jack cheese8 flour tortillas (8 inches)Salsa and additional barbecue sauce
Preparation
In a large bowl, combine the lime juice, oil, lime zest, salt and pepper. Add the shrimp; toss to coat. Cover and refrigerate for 15 minutes.
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.
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.
