Grilled Paprika Shrimp Quesadilla

By mrstaylor

Ingredients

• 1 lb. large shrimp, shelled and deveined
• EVOO, for drizzling
• 1 1/2 tsp. sweet smoked paprika (half a scant palmful)
• 1 tsp. onion powder (1/3 palmful)
• 1/2 tsp. garlic powder (eyeball it)
• Salt and pepper
• 1 lime, juiced
• A small handful cilantro or flat-leaf parsley leaves, finely chopped
• 1 slightly underripe avocado—pitted, removed from skin and very thinly sliced or diced
• 1/2 lemon, juiced
• 8 large tortillas, heated to soften slightly
• 2 plum or vine tomatoes, seeded and diced
• 4 scallions, very thinly sliced or chopped
• 2 1/2 cups shredded monterey jack cheese
• Cooking spray

Details

Servings 6
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat an outdoor grill, indoor griddle or grill pan to medium-high heat. Dress the shrimp lightly in EVOO, then season with the smoked paprika, onion powder and garlic powder; season with salt and pepper. Thread the shrimp onto metal skewers. Grill until pink and firm, about 2 minutes on each side. Douse with the lime juice, then remove the shrimp from the skewers and chop; sprinkle with the cilantro or parsley. Dress the avocado with the lemon juice.

Build the quesadillas on the tortillas in assembly line fashion: On one half of each tortilla, arrange the shrimp, tomatoes, scallions, avocado and cheese. Fold over the other tortilla half, then spray lightly with cooking spray. Grill, turning once, until crisp and the cheese has melted, about 5 minutes. Cut into wedges and serve.