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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.
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