Grilled Shrimp and Cheese Quesadillas
1/4 cup melted butter
1 pound 31 to 35 count shrimp, peeled and deveined
1 pound chihuahua cheese, shredded
1 package (12ct) large flour tortillas, burrito size
1/4 cup extra virgin olive oil
1/4 cup tomato paste
1 tablespoon fresh garlic, chopped
1 tablespoon sriracha
2 teaspoons kosher salt
1 teaspoon cumin
1 teaspoon oregano
Combine all marinade ingredients in food processor or blender until smooth. Add shrimp, marinate for 30 minutes or more at room temperature.
Grill shrimp in a perforated grill pan on a hot grill about 5 minutes, stirring often. Remove from the grill.
Brush butter on tortillas. Place tortillas on medium grill(start with a couple at a time), cover with shredded cheese and shrimp. Cook until lightly toasted, top with remaining tortillas and carefully flip to the other side. Two large spatulas work best. Cook until toasted, remove from grill. Cut each tortilla into quarters. Serve with pico de gallo.
Makes 6 large quesadillas. Enjoy!