Ingredients:

  • 1 lb raw peeled and deveined shrimp, tails removed
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt
  • 4 8-inch whole grain or corn tortillas
  • 1 1/2 cups part-skim mozzarella, shredded
  • 1/2 cup sharp white cheddar, shredded
  • 1 cup fresh spinach, finely chopped
  • 1/4 cup red onion, finely diced
  • 2 tbsp Greek yogurt
  • 1 small red bell pepper
  • 4 black olives

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a small bowl, toss shrimp with olive oil, smoked paprika, garlic powder, and salt.
  2. Heat a cast iron skillet over medium-high heat. Sear the shrimp for 2 minutes per side until they turn opaque and pink, then remove from heat immediately.
  3. Lay a tortilla flat and sprinkle a thin layer of the mozzarella and cheddar blend over one half.
  4. Layer the seared shrimp, diced onions, and chopped spinach over the cheese, then top with another layer of cheese to act as glue.
  5. Fold the tortilla in half to create a half-moon shape.
  6. Place the folded quesadilla in the hot skillet, press down lightly with a spatula, and cook for 3–4 minutes per side until mahogany-colored and the cheese is melted.
  7. Create the 'shark' presentation by using Greek yogurt for eye dots, red bell pepper triangles for fins, and sliced black olives for pupils.