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1
In a measuring cup, whisk together the chicken broth, chipotle, adobo sauce, tomato paste, and brown sugar.
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2
Sprinkle the shrimp with a scant 1/4 teaspoons salt and a few generous grinds of black pepper.
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3
Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes.
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4
Add 2 Tbs.
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5
of the oil and once its shimmering hot, add the shrimp in a single layer.
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6
Cook undisturbed until the shrimp browns nicely, about 2 minutes.
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7
Flip and brown the second side, about 1-1/2 minutes.
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8
Transfer to a large plate.
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9
The shrimp should still be a little undercooked.
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10
Add the remaining 2 Tbs.
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11
oil and the chorizo to the pan and cook, tossing, until it starts to brown, about 1 minute.
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12
Add the zucchini, onion, and pepper, sprinkle with 1/2 teaspoons salt, and cook, tossing often, until the zucchini browns in places and is just tender, about 4 minutes.
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13
Add the broth mixture to the skillet and bring to a boil.
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14
Reduce the heat to medium low.
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15
Stir in the shrimp, about half of the cilantro, and the lime juice.
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16
Cook, stirring often, until the zucchini is tender and the shrimp are opaque throughout (cut one in half to check), 2 to 3 minutes.
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17
Season to taste with salt, pepper, and more lime juice.
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18
Serve immediately, sprinkled with the remaining cilantro.
