Buttnaked Shrimp Quesadillas GONE WRONG?! Secret "Dip" Becomes FILLING!

Planned a killer dipping sauce for these epic Shrimp Quesadillas, but time flew and it became something WAYYY better! This happy accident turned into the BEST. EVER. QUESADILLA. FILLING! We're talking juicy shrimp, melty cheese, and an insanely delicious avocado, cilantro, and lime filling/topping that'll blow your mind. Don't miss this epic recipe transformation!
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Instructions:
Avocado Filling/Topping: Combine diced avocado, tomatoes, cilantro, garlic, jalapenos, and juice of one lime in a bowl. Drizzle with olive oil and red wine vinegar (optional). Season with Buttnaked Creole Dust (Original) and Lemon Pepper Seasoning. Set aside.
Marinate the Shrimp: Rinse and clean the shrimp. Toss shrimp with Buttnaked Creole Dust (Original), Buttnaked Lemon Pepper Seasoning, cumin, remaining lime juice, and black pepper in a bowl. Set aside to marinate for 15 minutes.
Sauté the Shrimp: Heat olive oil in a large pan over medium heat. Sauté shallots and garlic until translucent. Add the shrimp mixture and cook until shrimp turn pink and opaque, about 3-5 minutes. Add diced tomatoes and cook for another minute. Stir in chopped cilantro and set aside.
Assemble the Quesadillas: Heat butter in a separate pan over medium heat. Place a tortilla in the pan. Sprinkle with Mexican cheese blend, then top with the shrimp mixture and a dollop of Creamy Avocado Salsa. Add more cheese on top. Fold the tortilla in half and cook until golden brown and cheese is melted, about 2-3 minutes per side.
Repeat with remaining tortillas and fillings. Cut quesadillas into wedges and enjoy!
Make it your own:
•Adjust the amount of jalapenos according to your spice preference.
•Add a splash of red wine vinegar to the avocado mixture for a richer flavor.
•You can substitute the Mexican cheese blend with your favorite shredded cheese.
Serve with your favorite salsa or sour cream for dipping.