Ingredients
16large shrimp,cleaned and deveined
cumin,to taste
garlic powder,to taste
salt and fresh pepper,to taste
cooking spray
4scallions,chopped
6oz75% Cabot’s Light Vermont Cheddar,shredded
8whole wheat flour tortillas,6-inch, low carb
1medium tomato,diced
1hass avocado,diced
1lime,juiced
1tbspcilantro,chopped
1tbspred onion,finely minced
Preparation
In a medium bowl, combine the tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.
Season the shrimp with salt, pepper, cumin, and garlic powder.
Lightly spray a hot skillet on medium heat with cooking spray, then add the shrimp and scallions.
Cook for 2 to 3 minutes on each side until the shrimp is cooked though.
Remove from heat, then cut the shrimp in half lengthwise. Set aside.
Heat skillet on medium heat, then lightly it spray with oil.
Add the tortilla, then top with ¼ of the cheese, 8 shrimp halves, and tomato avocado salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top.
Put a plate on top of the quesadilla to flip it over onto the plate, then slide the other side onto the skillet.
Cook for another minute, then remove with a spatula.
Cut into wedges, serve, and enjoy!
