Surf and Garden Quesadillas with Avocado Salad
INGREDIENTS
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3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.)
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3 garlic cloves, chopped
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1/2 teaspoon coarse sea salt
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1/2 teaspoon ground cumin
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1/2 teaspoon paprika
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1/4 teaspoon pepper
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1/4 teaspoon cayenne
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1 tablespoon orange juice
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1 tablespoon olive oil
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1 1/2 cups (5 oz.) shredded sharp cheddar cheese
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1 1/2 cups (5 oz.) shredded jack cheese
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4 large (9 to 10 in.) flour tortillas
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3/4 pound zucchini, coarsely shredded
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About 3/4 cup fresh corn kernels (from 1 cob)
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2 green onions, thinly sliced
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2 firm-ripe avocados, sliced
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2 large heirloom tomatoes, cut into wedges
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1/4 cup thinly sliced yellow onion
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2 tablespoons chopped cilantro
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1 tablespoon olive oil
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3 tablespoons lime juice
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1/2 teaspoon salt
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1/2 teaspoon pepper
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