This is a good way to change up the sandwich and salad routine you may have fallen into. The grapefruit and avocado are a wonderful accent to the heat of the quesadilla. The quesadilla can be assembled in adavance and cooked at service.

Grilled Shrimp and Vegetable Quesadilla
With Avocado and Grapefruit Salad
Serves Four

Ingredients:
For The Quesadilla,

1T lemon juice
2T olive oil
1T chopped garlic
12 each 16-20 count shrimp peeled and deveined
½ C zucchini circles ¼ inch thick
½ C onion slices ¼ inch thick
¼ C julienne red pepper
¼ C julienne poblano pepper

4-12 inch Flour Tortillas

¾ C shredded jalapeño Jack Cheese
¾ C shredded cheddar cheese
1t cumin
1t coriander
¼ C chopped cilantro

Method:
1) Pre heat broiler
2) Combine lemon juice, olive oil and garlic in a medium bowl; add shrimp S & P, marinate 2-3 min.
3) Put drained shrimp on broiler pan and broil 2 minutes per side, remove from pan and split shrimp length wise.
4) In a sauté pan over medium heat, cook vegetables, one type at a time until just tender: zucchini – 1-2 min, Onion – 3-5 min, Peppers – 2-3 min.
5) Place one tortilla in a pre heated sauté pan over medium heat, place ¼ of the vegetables, shrimp, cheese and seasoning on the tortilla and fold in half.
6) Cook tortilla about 3 min on each side until it is golden brown and the cheese is melted, remove from pan and hold warm for service.
7) Repeat with remaining tortillas.
8) At service cut quesadilla in to wedges and serve with salsa, guacamole or sour cream on the side.

AVOCADO and Grapefruit Salad
 
Serves Four

Ingredients:
¼ C lime juice
1/3 C olive oil
½ T chopped garlic
1t minced shallot
1T chopped cilantro leaves
1t hot sauce
¼ t cumin
2 ripe avocados
2 ripe ruby grapefruits
½ C watercress sprigs
8 leaves of Bibb lettuce (about 1 head cleaned)
¼ C cilantro sprigs

Method:
1) Combine all dressing ingredients in a small bowl, mix well.
2) Peel seed and slice avocados and grapefruit.
3) Place 2 lettuces leaves on plate, arrange ¼ of the avocado and grapefruit on the lettuce.
4) Garnish with water cress and cilantro.
5) Drizzle dressing over salad.