Cyndi's Shrimp Fajitas

In a medium bowl combine the Worcestershire lime juice soy sauce and chile powder. Add the shrimp and marinate 15 minutes.

Heat olive oil in a large skillet over medium heat. Cook the zucchini onion and corn for 10 minutes or until the vegetables are tender. Cover to keep warm and set aside.

In a separate skillet heat olive oil over medium heat. Add the shrimp and cook for 3 to 5 minutes until the shrimp are pink. Combine the shrimp and the vegetables. Place shrimp and vegetable mixture in tortillas; sprinkle with the Monterey Jack cheese and cilantro.