Mexican Shrimp Diablo

Ingredients (18)

• 1 tsp olive oil
• 1 small yellow onion, diced
• 2 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)
• 2 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, to taste
• Juice from ½ lime
• 1 pound large peeled and deveined shrimp
• 4 ounces avocado (from 1 small Hass), sliced