Grilled shrimp makes for quick summer meals at my house. I like to prepare it in one of two ways, and I often grill extra. Then I have leftover shrimp for these big-flavor quesadillas.
You can peel, marinate and thread the shrimp on skewers to grill; or leave the shells on, rub the shrimp all over with a chile-based spice rub (homemade or store-bought) and toss them on the grill. Have tongs ready for turning. The shrimp are grilled to perfection in minutes.
One pound of medium-large shrimp (about 25 per pound) serves four. Buy an extra half-pound for these quesadillas.