Directions

1. Preheat oven to 450°F. Lightly coat a baking pan with nonstick cooking spray. For the Salsa Verde: Remove papery husks from tomatillos; rinse tomatillos well and place in baking pan. Roast 20 minutes or until skins are blackened and soft. Let cool slightly.
2. Place tomatillos in a blender or food processor. Add onion, jalapeño, garlic, cilantro and lime juice. Pulse until chopped. Season with freshly ground pepper to taste. Cover and refrigerate 30 minutes or until cooled.
3. For the Quesadillas: Sprinkle shrimp with Mexican?lime seasoning; toss to coat. Coat a large nonstick pan with gluten-free nonstick cooking spray and place over medium heat. Add shrimp; cook and stir 1 to 2 minutes per side or until shrimp turn pink. Transfer to a plate; let cool.
4. Wipe pan with paper towels. Coat pan with nonstick cooking spray. Place 1 tortilla in pan; cook 2 to 3 minutes. Turn and top with one-fourth of the cheese, 1/4 cup of the tomatoes, 6 shrimp and 2 tablespoons of the Salsa Verde. Top with 1 tortilla, and coat the top with nonstick cooking spray. Cook 2 to 3 minutes; turn. Cook until cheese melts and bottom is toasted, about 1 to 2 minutes. Remove from pan; keep warm. Repeat with remaining tortillas and fillings. Cut into quarters, and serve.