1 10-ouncecan diced tomatoes with green chilies and chipotle peppersI used RO*TEL
Juice of 2 limes
Preheat the oven to 400°F.
In a large bowl, toss the shrimp with the salt and pepper and 1 clove of pressed garlic and set aside.
In a large, high-sided skillet over medium high heat, melt the butter with the canola oil. Add the minced shallots and garlic, and cook for 30 seconds or until fragrant, stirring often so the garlic doesn't burn. Add the dried orzo pasta and continue to cook and stir, until the orzo is golden and smells nutty. Add the chicken broth, water, tomatoes with green chiles, cinnamon, lime juice and cilantro, and cook until the orzo is tender to the bite, about 5-8 minutes. Add the zucchini and cook for 2-3 minutes, then top with the shrimp.
Transfer the skillet to the oven and bake for 10-12 minutes or until the shrimp is done and the orzo is tender.
Sprinkle with more cilantro and another squeeze of lime if you like and serve!
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