This quesadilla put me on the beach. With each bite, the sound of crashing waves got louder and louder. I wish! Now that I think about it, there isn’t any mango or pineapple in this quesadilla to make it truly “tropical,” but it is something that I want to eat oceanside with a piña colada.

To make 2 quesadillas, sauté 1/2 of a diced onion, 1 minced garlic clove, 8-9 jumbo shrimp cut into thirds (no tails), and 1/4 cup of corn kernels. Season them with salt, pepper, a dash of cayenne pepper, and a dash of cumin. Once the shrimp are fully cooked, squeeze over the juice from 1/2 a lemon, mix in some minced cilantro, and put the filling in a side bowl. I couldn’t find any fresh cilantro, but I did find frozen cilantro cubes. They are turning out to be a real life saver!

Wipe out your pan and spray it with non-stick spray. Place 1 flour tortilla in the pan and sprinkle it with a little shredded cheese. Then, spread on half of the shrimp mixture in an even layer. Squirt on some hot sauce if you like, and then sprinkle on some more shredded cheese. Add the top tortilla, and heat it all over a medium flame until the bottom tortilla is browned and shrunken. Then, carefully flip the quesadilla and brown the other side. Cut the quesadilla into quarters, and serve it with plenty of avocado to spread on top. Olé!

Shopping List (2 servings):

• Jumbo shrimp- 8 or 9
• Flour tortillas- 4
• Onion- 1/2
• Garlic- 1 clove
• Corn kernels- 1/4 cup
• Cayenne Pepper
• Cumin
• Lemon- 1/2
• Cilantro- 1/4 cup
• Shredded cheese- 1 cup max
• Hot sauce
• Avocado- 1
• Salt and pepper