Surf and Garden Quesadillas with Avocado Salad

Ingredients

• 2  avocado sliced
• 0.3 teaspoon ground pepper 
• 2 tablespoons cilantro leaves chopped
• 0.5 teaspoon sea salt 
• 4 large flour tortilla (9 to 10 in.)
• 0.8 cup ears corn fresh (from 1 cob)
• 3  garlic clove chopped
• 2  spring onion thinly sliced
• 0.5 teaspoon ground cumin 
• 2 large heirloom tomatoes cut into wedges
• 5 oz monterrey jack cheese shredded
• 3 tablespoons juice of lime 
• 1 tablespoon olive oil 
• 1 tablespoon orange juice 
• 0.5 teaspoon paprika 
• 0.3 teaspoon pepper 
• 0.5 teaspoon pepper 
• 6 servings the salad 
• 0.5 teaspoon salt 
• 5 oz sharp cheddar cheese shredded
• 0.8 pound shrimp deveined peeled per lb.)
• 0.3 cup onion yellow thinly sliced
• 0.8 pound zucchini shredded
• 6 servings frangelico 
• 6 servings frangelico 

Equipment

• bowl
• frying pan
• paper towels
• grill
• spatula
• tongs
• grill pan

Directions

1. Heat grill to high (about 45
2. and put a grill pan on it. In a medium bowl, toss shrimp with garlic, salt, spices, orange juice, and oil.
3. Divide half of cheeses among tortillas, leaving half of each tortilla bare. Top cheese with zucchini, corn, and green onions. Top vegetables with remaining cheeses.
4. Oil grill pan, using tongs and a wad of oiled paper towels. Grill shrimp in pan, turning once, until just cooked through, about 3 minutes. Coarsely chop shrimp, scatter over cheese on tortillas, and fold tortillas to close.
5. Grill quesadillas on cooking grate, turning once with a wide spatula, until cheese melts and tortillas are golden, about 2 minutes per side.
6. Mix salad ingredients gently in a bowl and arrange on plates.
7. Cut quesadillas into wedges and serve them alongside salad.