• 3 tablespoons extra virgin olive oil, divided
• 2 tablespoons butter
• 2 tablespoons lime juice
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/4 cup diced sweet onion
• 2 cloves garlic, minced
• 1 tablespoon fresh grated gingerroot
• 2 pounds medium shrimp, peeled and deveined
• 8 (8-inch) flour tortillas
• 1 (5 ounces) log fresh goat cheese, softened
• Garnish: Sprigs Flat leaf parsley

Method

Preheat oven to 300 degrees.  In a large skillet, heat 2 tablespoons olive oil and butter.  Add lime juice, peppers, onions, garlic, and gingerroot.  Cook, stirring frequently,  3 minutes.  Add shrimp and cook 5-6 minutes, stirring frequently, until shrimp are pink and cooked through. 

Arrange the tortillas on a surface and spread evenly with goat cheese.  Evenly spoon the shrimp mixture over half of each tortillas and fold in half.  Gently press down. 

Heat remaining 1 tablespoon in large skillet.  Working in batches, cook the tortillas over medium heat, turning once after about 3 minutes, until lightly browned.  Transfer quesadillas to baking sheet and place in preheated oven, keep warm. 

Cut quesadillas in thirds and place on a large serving platter.  Garnish with flat leaf parsley.  Serve hot. 

Yield: 6-8 servings

Contributor: Candace McMenamin

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