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Surf And Garden Quesadillas With Avocado Salad

By Sunset
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main-dish salad low carb nut free cinco de mayo lunch latin mexican


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3/4 pound peeled, deveined shrimp, tails removed (36 to 42 per lb.)

3 garlic cloves, chopped

1/2 teaspoon coarse sea salt

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/4 teaspoon pepper

1/4 teaspoon cayenne

1 tablespoon orange juice

1 tablespoon olive oil

1 1/2 cups (5 oz.) shredded sharp cheddar cheese

1 1/2 cups (5 oz.) shredded jack cheese

4 large (9 to 10 in.) flour tortillas

3/4 pound zucchini, coarsely shredded

About 3/4 cup fresh corn kernels (from 1 cob)

2 green onions, thinly sliced

2 firm-ripe avocados, sliced

2 large heirloom tomatoes, cut into wedges

1/4 cup thinly sliced yellow onion

2 tablespoons chopped cilantro

3 tablespoons lime juice

1/2 teaspoon salt

1/2 teaspoon pepper

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