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Barbeque Shrimp Quesadillas with Monterey Jack
Cheese
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| Serves |
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4 |
Preparation
Time
| 15 minutes |
Marinate
Time
| 6 hours |
Cooking
Time
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Ingredients
4 Jumbo Shrimp, vein removed but shell left on
OR
8 Smaller Shrimp
4 Soft Tortilla Shells, 7-inch
Olive Oil, for brushing tortillas
1 cup Grated Monterey Jack Cheese
Tomato Salsa, for garnish (optional)
Ingredients for Shrimp Marinade:
1/4 cup Olive Oil
5 large Garlic cloves, minced
1/4 cup Chopped Parsley
1/4 cup Red Wine
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Indoor Preparation
Combine marinade ingredients and pour over shrimp. Marinade for 6
hours. Outdoor Preparation
Barbeque shrimp over high heat with shells on and push to one side
of the grill.
Reduce heat to medium-low.
Lightly brush flour tortillas with olive oil and grill lightly
on one side, turn and place 1/4 cup of Monterey Jack Cheese on
each of two of the tortillas.
Grill until cheese starts to melt and bottom of tortilla is lightly
toasted.
Remove from grill and place on cutting board. Sandwich the tortillas
together and with a sharp knife cut into 4 sections.
Place a grilled shrimp on each quarter. Garnish with tomato salsa,
if desired.
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