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1
Chop everything in the Taco Fillers And Garnishments section and refrigerate.
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2
Blend everything in the Cilantro Lime Creme Sauce section very well in a larger blender.
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3
Place creme sauce in a plastic squeeze bottle or a large zip lock that you can use as a piping bag if need be.
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4
Dethaw, devein and deshell shrimp if needed.
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5
Pat dry shrimp as well.
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6
Pull out metal or wooden scewers.
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7
Soak wooden scewers in water for 15 minutes prior to grilling shrimp.
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8
Feed shrimp on scewers.
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9
Coat shrimp with olive oil and season with herbs listed in the Grilled Shrimp section.
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10
Grill shrimp for about 3 minutes on a hot, clean grill until pink and plump.
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11
My final secret ingredient is a powdered green chile, lightly dashed, version of original Hatch Green Chilies sprinkled on the shrimp.
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12
I'll include a link.
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13
Dried Green Chile Cost: About $11.00 per 1/2 pound and is available in Mild, Hot & Extra Hot.
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14
Know that the Extra Hot is much harder to come by and is usually on backorder.
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15
New Mexico Chile & Ristra NewMexicoChileAndRistra.com 1-(505)-603-3359
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16
For the Quesadillas: Just follow the pictures below.
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17
;0) Add your desired ingredients to tortillas.
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18
Clean, spray and turn your grill on low heat.
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19
Spray tortillas lightly with a vegetable spray.
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20
Carefully flip quesadillas over once heated and scored.
