Serves 4

1 lb medium cooked shrimp

1 cup grated Parmesan

2 cups shredded mozzarella cheese

8 whole wheat flour tortillas

2 jalapeno chili, minced

2 tbsp chopped mint

3 tbsp chopped cilantro

3 tbsp chopped basil

1 tsp grated lime zest

EVOO Persian Lime Oil

Salsa:

1 1/2 cups seeded and chopped ripe tomatoes

2 tbsp fresh cilantro, minced

1/2 tbsp minced fresh ginger

1 tbsp fresh squeezed lime juice

2 tbsp EVOO Honey Ginger Balsamic Vinegar

1/2 tsp Asian chile sauce

For the salsa, combine all of the ingredients. Serve at room temperature on top of the quesadillas.

For the quesadillas, slice the shrimp in half lengthwise. Combine the herbs, jalapeno, and lime zest in a small bowl. Place a tortilla on a flat surface. Layer on the shrimp, mozzarella, Parmesan, and chili/herb mixture and drizzle some Persian Lime oil over. Cover with a second tortilla and press firmly. Set aside. Do the same with the remaining tortillas to make 4 quesadillas.

Brush a griddle or saute pan with olive oil or butter. Heat the pan until hot. Cook each quesadilla until golden on both sides. Cut the quesadillas into wedges and serve with the salsa.