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4 cloves garlic
1 pound medium-size shrimp, peeled and cleaned
2 tablespoons margarine
3/4 cup guacamole
6 (12-inch) flour tortillas
12 ounces Jack cheese, shredded
12 ounces mild Cheddar cheese, shredded
3-4 cup salsa fresca

Dice garlic and add to peeled shrimp. Melt margarine in large skillet. Add shrimp and garlic, and saute over medium heat until shrimp are just cooked, about 3 to 5 minutes.
Spread guacamole over half of each tortilla. Top with 2 ounces each of Jack and Cheddar cheese. Add one-sixth of the shrimp and garlic mixture and top each quesadilla with 2 tablespoons of salsa. Fold other half of tortilla over ingredients to form a half-moon shape.
Grill on a barbecue or on a flat griddle until cheese is melted but not runny. Flip and grill other side of tortilla until crisp.

Makes 6 quesadillas
Keywords: Mexican, appetizers   Category: Fish/Seafood    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: August 10, 2008 by deebeeeff     Last Updated: October 30, 2014
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