Grilled Paprika Shrimp Quesadillas

adapted from Rachael Ray‘s Magazine

♥♥♥♥♥

O.M.GEEEE this recipe is good. The melty cheese, the delicious shrimp, the perfect blend of spices…these don’t last long. They are juicy, light and savory all at once. Pardon me while I wipe the drool off of my keyboard.

The key is not to overcook your shrimp (as with any shrimp recipe). When those babies turn pink, trust that they are done. Even if they are a little underdone, remember they are going back on the grill in quesadilla form and will finish up cooking then. A perfectly cooked crustacean will remain tender and juicy, as opposed to an overdone one, which is dry and a bit chewy (I know, I’ve had both). Shrimp cook quickly, so the margin of error between tender and chewy is very small. That’s probably the most challenging part of this recipe. Otherwise, keep a close eye on those shrimpies, and work to build your quesadillas while they cook. Rachael’s recipe calls for avocado slices doused in lemon, however we had these pre-made guacamole packets in the house (yes they are lazy, but they are convenient snacks!) and those added a bit more flair. Use what works for you.

We’ll be enjoying these soon, since mother nature seems to think it’s July instead of May which has my grilling tendencies kicked into high gear. The hubs likes these (and almost everything) with a side of sour cream. I think they are too good to cover up, and the only necessary side is a cold, possibly frozen and blended, adult beverage! Enjoy!

Total Time: 30 – 45 mins
Serves: 6

Ingredients
1 pound large shrimp, shelled and deveined
Olive oil, for drizzling
1 1/2 teaspoons smoked sweet paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and pepper
Juice of 1 lime
A small handful of cilantro or flat leaf parsley leaves, finely chopped
1 package pre-made guacamole
8 large tortillas
2 plum tomatoes, seeded and diced
4 scallions, chopped
2 1/2 cups shredded Monterey Jack cheese
Cooking spray

Note: you will need skewers to prepare this recipe.

Directions

1. Pre-heat an outdoor grill, indoor griddle or grill pan to medium-high heat. Spray lightly with cooking spray.

Rachael demands skewers for the shrimp, and on an outdoor grill where they could fall through, I agree. But, I think you can go skewerless on a solid indoor grill or even in a frying pan if you don’t have any skewers.

2. Toss the shrimp in a drizzle of olive oil. Add the paprika, onion powder and garlic powder; season with salt and pepper and toss to coat. Thread the shrimp onto 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. (The shrimp at this point are delicious on their own, but practice restraint!)

3. Build the quesadillas on the tortillas in assembly line fashion: On one half of each tortilla, spread about 1-2tbsp guacamole and top with cooked shrimp, tomatoes, scallions, and cheese. Fold over the other tortilla half, and press gently to close. Grill, turning once, until crisp and the cheese has melted, about 5 minutes. Cut into wedges and serve.