Shrimp Quesadillas with Corn Salsa

Ingredients

Salsa

1/2 cup fresh sweet corn

1/2 Serrano  chili chopped fine

2 T shallot

1/2 lime juiced

1 T Kirkland extra virgin olive oil

Pinch of salt

Quesadillas

1/3 pound medium shrim2 T extra virgin olive oil

1/2 cup sweet corn

1/2 Serrano chili fine chop

3 T cilantro chopped

1/8 t cumin

1 lime juiced

2 cups Queso Fresco or Mexican blend cheese shredded

Pinch of salt

2 large taco shells

Directions

Shrimp

Heat olive oil in large skillet untill shimmering. Add shrimp and cook 1-2 minutes perside remove and place in small bowl.

Salsa

Add ear of sweet corn to boiling waster and blanch for 2-3 minutes. Remove and dip in cold water. Cut corn from cob and place in small bowl. Add lime juice,cilantro,chili, salt,cumin,and olive oil and mix. Refrigerate for couple hours for flavors to meld. Serve with shrimp  quesadillas.

Quesadilla

Drain the liquid from the shrimp mixture.

Place large skillet on medium high heat. Add 1/4 teaspoon of olive oil and spread it around with spatula. Place taco shell in pan and heat until bubbles form, turn shell and heat until bubble appear.  Add 1/2 shrimp mixture and 1/2 cheese and cook until cheese melts and fold over.Remove from pan and cover. Cook second taco and the plate and serve the quesadillas with corn salsa.

Note: When using Queso Fresco I cover the taco with shrimp and cheese mixture with a lid because the cheese melts slower than for example a Monterey Jack Cheddar combination.