Pan Seared Chipolte Shrimp and Quesadillas

Tip: Read instructions completely before cooking.

Ingredients:
1/2 pound large shrimp, peeled and deveined, with tail
3 teaspoons Colavita Garlic Blend Oil
1/4 teaspoon ground chipolte chilie pepper
1/4 teaspoon sea salt (regular salt is fine)
8 flour tortillas
1 cup shredded Monterey Jack cheese
4 green leaf lettuce leaves
4 slices of tomato
4 serrano peppers
1/4 cup white onion, thinly sliced
1 avocado, peeled and sliced
4 tablespoons sour cream

Directions:
Rinse and place the shrimp in a large bowl, dry with paper towel to remove any moisture, but do not squeeze the shrimp, just pat dry.  Sprinkle with the chipolte pepper and salt. Add 1 teaspoon of the Colavita Garlic Blend oil and mix until shrimp is coated with oil and spices.

Heat a 9" - 10 " skillet, on medium high heat. Once hot, add 1 teaspoon Colavita Garlic oil.

When pan is barely smoky, add the shrimp in 2 batches. Sear the shrimps 3 minutes on each side or until curled and pink. Remove and place on a warm platter. Add another teaspoon of oil and repeat for the next batch.  Place on warm platter and now make the Quesadillas.

Simple Cheese Quesadillas

In large fry pan on low-medium heat, put 1 tortilla laid flat. Sprinkle approximately 1/4 cup cheese over tortilla. Turn quesadillas when bottoms are browned and cheese begins to melt. Brown on the other side. Place on warm platter. Repeat until you have 4 quesadillas.

To Serve and Plate:
On a large plate or large shallow bowl add 1 lettuce leaf, take one Quesadilla and cut in 4, place on plate, place shrimp on Quesadilla, add tomato, avocado, sliced onion, 1 serrano pepper and a tablespoon of sour cream. See photo. Spinkle with chives.  Enjoy!

Tip: Pan searing is a technique used to brown food quickly over high heat on the range top. Pan searing sets off a series of reactions between the sugars and proteins to caramelize the surface, producing a richer flavor and appetizing color and texture. You can apply this technique to other meats as well.