Spicy Seared Chipotle Shrimp With Zucchini & Chorizo

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
391
FAT
75%
CHOL
105%
SOD
124%

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Ingredients for 3 servings

1 tsp. light brown sugar

1/4 cup chopped fresh cilantro

Freshly ground black pepper

1/4 lb. chorizo, cut into 1/4-inch dice (scant 1 cup)

1 small yellow onion, thinly sliced (1 cup)

1/2 small red bell pepper, sliced into strips about 1/4 inch wide and 2 to 3 inches long (1/2 cup)

1 medium zucchini, cut into 1/2-inch dice (2 cups)

3/4 tsp. kosher salt; more as needed

1/2 small chipotle, seeded and minced, plus 2 Tbs. adobo sauce (from a can of chipotles en adobo)

1 Tbs. tomato paste

2 Tbs. fresh lime juice; more as needed

1/2 cup low-salt chicken broth

1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry

1/4 cup extra-virgin olive oil

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