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1
Bring a medium pot of water to a boil. Add the shrimp, turn the heat to medium and cook until pink, about 1 to 2 minutes. Drain them in a colander and rinse with cold water, until cool. Halve them horizontally.
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2
Transfer the shrimp to a bowl along with the lime juice, zest, jalapeno, green onion, cilantro, and cumin. Season with a pinch of salt and pepper. Let them hang out for 30 minutes.
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3
Melt 1 teaspoon of the butter in a non-stick skillet set over medium heat. Add the chopped kale and cook until wilted. Add a 1/4 cup of water. Cover the skillet, reduce heat to low, and cook for 5 minutes, until the kale is very tender. Season with salt.
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4
Clean out the skillet. Melt 1 teaspoon of the butter in the skillet set over medium heat. Add a flour tortilla, making sure to coat one side with the butter. Cook, flipping occasionally, until the air pockets form in the middle. Set aside. Add more butter if needed, and repeat process with the other tortilla.
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5
Drain the liquid from the shrimp. Place the shrimp and herb mixture on top of one of the tortillas. Add the cheese, and then top with the other tortilla.
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6
Add the final teaspoon of butter to the skillet. Cook the quesadilla, flipping once, until the cheese has melted and both sides are golden brown. Cut into six slices and serve with the sour cream and avocado.
