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Grilled Shrimp Tapenade Quesadillas


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1 garlic clove

6 anchovy fillets or 1 3/4 teaspoons anchovy paste

2 tablespoons capers, drained

2 tablespoons olive oil

8 ounces pitted kalamata olives

3/4 pound small shrimp, cooked, peeled, and deveined

8 (10-inch) flour tortillas

3 cups (12 ounces) shredded Gruyère cheese

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