Shrimp Quesadillas with Tarragon Aioli

By CheeseDiva

Ingredients

• The aioli
• 1/2 teaspoon minced garlic
• 1 to 2 teaspoons chopped tarragon
• Kosher salt, to taste
• 1/2 cup prepared mayonnaise
• 1/2 teaspoon lemon juice
• The quesadillas
• 1 ear corn
• 5 ounces Monterey Jack cheese, grated
• 8 ounces bay shrimp
• 1/2 cup finely chopped jicama
• 2 green onions, green part finely chopped, about 1/4 cup
• Zest from 1 lemon
• 8 flour tortillas, 8-inch diameter
• 1/2 cup guacamole, mildly spiced

Preparation

Step 1

For the aioli:

Place garlic and tarragon in a mortar with a little salt to taste and blend together with pestle. Stir in the mayonnaise and lemon juice then refrigerate until ready to use. The aioli can be made ahead.
For the quesadillas:

Shuck corn and remove silks. Rinse then loosely wrap in parchment or place in a microwave-safe container. Microwave 2-3 minutes until cooked but still slightly crisp. When cool enough to handle, cut kernels off and set aside.