Shrimp Quesadillas with Tomato Avocado Salsa

4 servings/7 WW points per serving

Tomato avocado salsa
* 1 medium tomato
* 1 avocado
* 1 lime, juice of
* 1 Tbsp cilantro, chopped
* 1 Tbsp red onion, finely minced

In a medium bowl, combine tomato, avocado, red onion, lime juice, cilantro, salt and pepper.

Shrimp
* 16 large shrimp, cleaned and deveined
* cumin
* garlic powder
* salt and pepper
* cooking spray
* 4 scallions, chopped
* 6oz. Cheddar cheese, shredded
* 8 6" flour tortillas

Season shrimp with salt, pepper, cumin, and garlic powder. Lightly spray a hot skillet on medium heat with cooking spray, add shrimp and scallions. Cook 2-3 minutes in each side until shrimp is cooked through. Remove from heat and cut shrimp in half lengthwise, set aside.

Heat skillet on medium heat and lightly spray with oil. Add tortilla, top with 1.5oz cheese, 8 shrimp halves, and salsa. When the cheese is melted and the bottom of the tortilla is golden brown, place the other tortilla on top. Put a plate on top of the quesadilla to flip it over onto the plate. Then slide the other side onto the skillet. Cook another minute and remove with a spatula. Cut into wedges and serve immediately.