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Source: America's Favorite Food Associations

Mexican Corn and Shrimp Skillet Dinner
Great served with or over rice!
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Serves: 4-6
Prep Time: 10 minutes
Cook Time: 40 minutes
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3 tablespoons butter
1 teaspoon garlic, minced
1 teaspoon fresh lime juice
2 teaspoons chili powder
1/2 teaspoon dried oregano leaves, crushed
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ears fresh Supersweet corn, husked and halved
1 pound large shrimp, peeled and deveined
2 medium zucchini, thinly sliced (2 3/4 cups)
1/4 cup cilantro, chopped

In large skillet, melt butter over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in lime juice, chili powder, oregano, salt and pepper; cook and stir for 30 seconds. Add corn, shrimp and zucchini, stirring to coat with spice mixture. Add 1/2 cup water. Cook, covered, over low heat until corn and shrimp are cooked, about 6 minutes. Sprinkle with cilantro. Serve with lime wedges, if desired.

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