Bridget's Recipe Corner

Due to a variety of after school/work activities, I have not been cooking much this week so I felt somewhat 'under the gun' to be inspired for this week's recipe. I opted for something on the grill and this dish was the result. Sometimes meals work better when you don't plan them too far in advance. I made a few extras, but they were quickly gobbled up by a 'growth spurting' teenage boy. Hope you enjoy them too.

Grilled Shrimp Quesadillas & Double Salsas

Shrimp 'rub'

1 1/2 lbs. medium or large shrimp, peeled & deveined

olive oil

1 t. minced garlic

2 t. Lodo Red Adobo spice *

Sweet & Spicy Pineapple/Mango Salsa

1/4 c. red onion, finely chopped

1 jalapeño, finely chopped

fresh lime juice (about a 1/2 lime)

dash, Cayenne pepper

1 c. pineapple, diced (I used fresh pineapple)

1 mango, peeled and diced

1/2 c. jicama, diced

1-2 t. cilantro, finely chopped

Tempting & Tangy Avocado/Tomato Salsa

3 medium to large avocados, chopped

3 plum tomatoes, diced

fresh lime juice (about a 1/2 lime)

1/2 c. red onion, finely chopped

1-2 jalapeños, seeded and finely chopped

1 Anaheim pepper, seeded and finely chopped

2 t. cilantro, finely chopped

Kosher salt, to taste

freshly ground pepper, to taste

6-8 Guerero Tortillas (I bought these at the Target Superstore)

1-2 c. Cotija cheese

1-2 c. Mexican blend cheese

1 grill pan

1 flat grill pan, for quesadillas (You can put them directly on grill, if preferred)

* This spice is from The Savory Spice Shop on Main Street in downtown Littleton.

Visit the store/their website: www.savoryspiceshop.com.

Place shrimp in medium-sized bowl. Drizzle with olive oil and sprinkle with Lodo spices. Stir in garlic, mixing well. Set aside and let sit for approximately 15-20 minutes. Preheat grill and grill pan. When hot, add shrimp. Cook several minutes until pink. Remove from heat when done. Grease and heat flat pan. Working in batches, lay tortillas on surface and generously sprinkle with cheese. Add shrimp (5-6) and fold tortilla in half. Let brown on both sides. Remove from heat. Repeat with remaining tortillas.

For salsas:

In separate bowls, place all ingredients for each salsa. Mix well. Refrigerate 20 minutes, if possible. Remove from fridge about 5 minutes before you're ready to serve the quesadillas.

Enjoy both salsas with the quesadillas - you might have a favorite.