I added some sauteed veggies (corn, mushrooms, onions, red peppers) to give it some texture and color. This is a very working-girl-friendly recipe. I stored the leftover veggie/shrimp mixture in tupperware, and I will make easy quesadillas all week long. Shrimp Quesadillas 1 tbsp. butter 1 can sweet corn 1 red bell pepper Sliced mushrooms 1 small onion 1 tsp. chopped garlic 1 lb. shrimp (I used precooked, with no tails) 1 bunch cilantro tortillas shredded cheddar cheese Melt butter in large pan on medium heat. Add onion and garlic and saute until clear. (about 2 minutes) Add corn, bell pepper and mushrooms and saute until softened. (about 3 minutes) Add shrimp and cilantro and stir until shrimp is warmed through. (about 2 minutes) Remove mixture from heat and set aside. In a large flat pan, heat 1 tortilla on medium heat. Sprinkle shredded cheese on top of tortilla, and add shrimp/veggie mixture. Add a little cheese on top of mixture and lay a second tortilla on top. Let cook on each side for five minutes or until tortilla is slightly crispy. Serve with salsa and/or guacamole