Clean the shrimp.

Rinse the shrimp clean, if you haven’t already.

Pull off the head and legs. Remove the shells and tails. Devein the shrimp.

• Keep shrimp on ice or in ice water while you’re working with them.
• Use one pound of shrimp. Adjust this measurement if you plan to add other types of seafood.
• Peel off the outer shell beginning with the head end.
• Use a small paring knife to cut 1/4″ deep along the outside of the shrimp’s back to locate and remove the vein.
  

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Marinate the shrimp.

In a bowl, combine the shrimp with the following ingredients: two tablespoons of lime or lemon juice; one tablespoon of chopped green onion; and a dash of chile powder.

Marinate for ten to thirty minutes before straining out the juice.

• Add one tablespoon of chopped cilantro, if desired.
• Optionally, you can substitute Caribbean jerk seasoning for the chile powder.

Cooking the Vegetables

Chop vegetables.

Slice up one onion, and place it into a bowl.

Remove the core and stem from one red and one green bell pepper, and slice up the rest.

Put the slices into the bowl with the onion. Remove the seeds from one jalapeno pepper.

Mince the pepper into a separate small bowl.

• Make sure to wash your hands thoroughly in warm soapy water after handling jalapeno pepper. Do not touch your eyes or face with unwashed hands.

Heat oil in a pan.

Warm up a large skillet over high heat.

Then drizzle on two tablespoons of olive oil. Swirl the pan to distribute the oil evenly.

Pour in the white onion, red pepper, and green pepper.

And let it sit for one minute without stirring.

• Use the fan over your range and/or crack a window for ventilation.
  

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Add the shrimp and additional seafood, if desired.

Remove the skillet from the burner. Stir in the jalapeno pepper and the shrimp.

• For example, consider adding flaked, cooked crabmeat or chopped imitation crabmeat.
• You can also add cooked, chopped scallops and/or lobster meat.

Cooking and Serving Quesadillas

Heat a new skillet over medium heat.

Brush the inside of the pan with a teaspoon of vegetable oil.

Once the oil is hot, put a tortilla in.

• Instead of the stovetop, you can cook the quesadillas on a heated gas or charcoal grill.

Fill and cook the tortillas.

Spoon 1/6 of the shrimp mixture onto the tortilla.

Add 1/2 cup of a shredded blend of Mexican cheese.

Fold the tortilla once. Continue cooking for three to five minutes on each side, or until each side of the tortilla is lightly browned.

• Use a spatula to flip the tortillas. Repeat this step with all tortillas and filling.
  

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Cool, then serve or store.

Remove the quesadillas from heat and allow them to cool until they are no longer steaming. Wrap any uneaten quesadillas in foil and refrigerate them.

• Serve the quesadillas with guacamole, lettuce, sour cream, and wedges of lime.
  

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Things You’ll Need