In a medium bowl, combine tomatoes, avocado, red onion, lime juice, cilantro, salt and pepper.
Preheat All Seasons™ Grill to medium heat (4 bars).
Seasons shrimp with salt, pepper, cumin, and garlic powder. Place shrimp on grill for 2-3 minutes on each side until shrimp is cooked through. Remove from heat and cut shrimp in half lengthwise, set aside.
Place 2 tortillas, side-by-side on the grill, top with 1.5 oz 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 grill. Grill another minute and remove with a spatula. Cut into wedges and serve immediately.
1 medium tomato, diced
1 avocado, diced
1 lime, juice of
1 tablespoon cilantro, chopped
1 tablespoon red onion, finely minced
16 large shrimp, cleaned and divined
cumin, to taste
garlic powder, to taste
salt and fresh pepper, to taste
4 scallions, chopped
6 ounce Cabot’s 75% Light Vermont Cheddar, shredded
8(6″) whole wheat flour tortillas