1 lb. peeled and deveined shrimp, tails off
1 12-pack large size flour tortillas
fresh lime juice (about 3 limes)
cumin, chili powder
2 cups shredded cheese (we use mexican blend)
1 avacado, peeled, thinly sliced, covered with lime juice
salsa of your choice (we used Paul Newman's black bean and corn salsa last time - so yummy)
Marinate shrimp in lime juice, salt, pepper, cumin, and chili powder (spices are to taste)
Preheat the grill to medium heat.
Thread marinated shrimp on skewers - grill approximately 2-3 minutes per side (until fully pink).
Carefully remove shrimp from skewers (if you're using the metal ones, they're screaming hot - lesson learned on this end...) and place in bowl.
On one side of large flour tortilla, sprinkle a good amount of shredded cheese.
Top with 3-4 shrimp, depending on size.Spoon on salsa to taste.
Add avacado slices.
Sprinkle with additional cheese.
Squeeze additional fresh lime juice over ingredients - and fold over tortilla to make a semi-circle.
Place quesadilla on hot grill for approximately 2-3 minutes per side. You're looking for good grill marks (not scorched - again, lesson learned on this end) and melted cheese to hold the ingredients together.
Repeat with remaining flour tortillas and ingredients.
Let cool slightly, then slice into wedges.
Serve with additional salsa, sour cream, and/or guacamole for dipping.