Grilled Shrimp Quesadillas with Tomatillo and Avocado Salsa – Gluten-Free Gourmet

Grilled shrimp quesadillas with tomatillo and avocado salsa made with corn tortillas are a deeply satisfying, easy to make, gluten-free main course that lifts you out of the cooking rut and into the ooh-la-la Mexican food heaven. They’re fast, and they can be the tastiest take on this classic appetizer or served as a main dish with a salad on the side. Remember…your kids used to make their own cheese-and-flour-tortilla quesadillas in the microwave for a quick snack after school…But really, you can make them into a memorable, gourmet meal that everyone will enjoy and remember. From start to finish in about 20 minutes you can be sitting down with a salad, a side of black beans and a melting plateful of cheese, stuffed with grilled marinated shrimp, topped with a tomatillo avocado salsa that is half homemade and half quick made by using a commercially available brand of salsa verde, such as Herdez. Read on for the recipe!

The Turtle Bay Cookbook by Marie Perucca-Ramirez and Julio J. Ramirez is my reference guide for this compelling, quick and satisfying recipe.

Grilled Shrimp Quesadillas with Tomatillo and Avocado Salsa

Serves 4

Turn on your grill to medium high heat. Then prepare your grilled shrimp marinade.

Grilled Shrimp Marinade

• 1/2 lb. Tiger or extra large, raw shrimp, peeled and deveined
• 3 Tablespoons melted butter
• 1 Tablespoon freshly squeezed lime juice
• 1/2 clove of chopped garlic
• 6 bamboo skewers, soaked for 10 minutes in cold water

 

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  Look at these grill-able Tiger shrimp!

Combine melted butter, lime juice and garlic. Skewer the shrimp, 4-to-6 to a skewer and place on a cookie sheet. Pour the marinade over the shrimp and let it sit for 5 minutes. Grill the grey shrimp until they turn pink and start to become opaque. Do not overcook or they will toughen.

Remove from skewers while hot and cut grilled shrimp into bite-sized pieces and set aside. Try not to eat them…

Quesadillas

• 2 cups of mixed shredded cheeses: mozzarella, Monterey Jack and cheddar
• 4 (8-inch) corn tortillas

Heat a 12-inch skillet to medium heat and place he tortilla flat on the pan. Spread 1/4 of the cheese mixture evenly onto the tortilla. When after 2 minutes the cheese begins to melt, add 2 Tablespoons of grilled shrimp spread evenly over the melting cheese. Fold over the tortilla and continue to cook until cheese is melted. Serve with salsa.

Tomatillo and Avocado Salsa

Makes approximately 2 cups

• 1 large, ripe Haas avocado
• 1 tablespoon minced, sweet onion
• 1/3 teaspoon minced garlic
• 1.5 tablespoons chopped fresh cilantro
• 1/2 teaspoon salt
• 1 cup salsa verde, your choice of heat
• 1/2 a serrano chile or amount to your choice of heat
• 1/4 cup cold water

 

Tomatillo and Avocado Salsa whipped up in 2 minutes.

Combine all ingredients into a small food processor blend until creamy and set aside.

Serve the hot quesadillas topped with a generous dollop of the salsa. Enjoy!