Mexican Shrimp Diablo

INGREDIENTS

1 tsp

olive oil

small yellow onion, diced

garlic cloves, minced

1 14.5 ounce can

fire roasted diced tomatoes

1/4 cup

cup chopped cilantro, plus more for garnish

1 tbsp

chopped chipotle in adobo

1 tsp

brown sugar

1 tsp

kosher salt, divided

1 tbsp

unsalted butter

2 cups

corn kernels (from 2 medium ears of corn)

medium (8-ounce) zucchini, cut into 1-inch pieces

1/2

medium red onion, halved and cut into wedges

1 tsp

garlic powder

1/2 tsp

dried oregano

Freshly ground black pepper,

Juice from ½ lime

1 lb

large peeled and deveined shrimp

4 oz

avocado (from 1 small Hass), sliced