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Shrimp, Corn and Avocado Quesadillas and Ina Garten’s recipe for Roasted Shrimp

         I got a big kick out of this recipe when I initially made it.  It calls for ‘leftover shrimp’.  Does anyone actually ever have leftover shrimp? If anything, when you serve these addictive little two-bite appetizers, you are more likely to have anything other than a tail leftover.  Then I proved myself wrong because I did in fact have some beautiful roasted shrimp left over.  I made them using Ina Garten’s superb recipe.  Roasting shrimp makes infinite good sense.  When you boil shrimp, you’re basically boiling out the flavor, all of which will be absorbed by the water they’re boiled in.  Roast shrimp and you’re roasting the flavor into the shrimp.  I can almost guarantee you will never boil another shrimp once you’ve tried Ina’s recipe which comes right after the one for Quesadillas. 


         My leftover shrimp reminded me of the excellent quesadillas we used to love at a local restaurant called Citrus (Citrus Bar and Grill, 320 Amsterdam Avenue (75th-76th St.) New York City, (212-595-0500 https://www.citrusnyc.com/ Citrus is a bit of a strange place food-wise since there’s a full-on sushi bar and then there’s a whole Latina cocina among whose specialties is a Chile Lime Shrimp quesadilla with corn and cheese.  I had both shrimp and corn on hand and the market is full of the season’s first avocados, well-priced at 2 for $4.  They were even ripe which is always a plus.   Since I value my Panini maker and haven’t used it in a while, it seemed like the perfect opportunity to use it to make lunch.  If you do not have a Panini maker, you can use a non-stick sauté pan.  Simply put the tortilla in the pan, cover one side with the shrimp, corn and cheese mixture.  Then gently fold the other half over and press it down lightly. You’ll achieve the same end as the Panini maker does.  These turned out very well and Andrew gave it the thumbs up over the Citrus version. A great compliment indeed! Here’s the recipe:

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