For the Pico De Gallo:
1 cup finely chopped white onion
1 jalapeño, ribs and seeds removed, finely chopped
¼ cup lime juice
¼ teaspoon sea salt, plus more to taste
1½ pounds ripe red tomatoes, chopped
½ cup (about 1 bunch) freshly chopped fresh cilantro
For the Quesadillas:
1 pound raw shrimp, peeled, deveined, tails removed
1 tablespoon avocado oil
½ tablespoon Meat Church Holy Voodoo seasoning (sub your favorite spicy seasoning)
2 large burrito-size flour tortillas
1 large avocado, halved, peeled, sliced
1 cup Oaxaca cheese, shredded (sub your favorite melty cheese)
Spanish rice, for serving
salsa, cilantro lime crema, or guacamole, for serving
Start by mixing the onion, jalapeño, lime juice, sea salt, tomatoes, and cilantro together in a large bowl until well combined. Place in the refrigerator until ready to use.
Use a paper towel to dry the shrimp. In a bowl, mix the shrimp and avocado oil until the shrimp are covered. Season with the Meat Church Holy Voodoo seasoning and stir to combine.
Turn two burners up to medium-high heat on your lightly oiled Blackstone. Once up to temp, add the shrimp to the griddle. Toss them around with a spatula for 3–4 minutes until they start to curl and are no longer translucent. Remove the shrimp from the heat.
Scrape the griddle and add a light layer of oil. Add your tortillas and let them warm for about 60 seconds. Flip and start to build your quesadillas. To each tortilla center, add half of the shrimp, ¼ cup Pico de gallo (drain any excess juice), half of the avocado slices, and half of the shredded cheese.
Fold two sides of the tortilla over the center, as if you’re making an open-ended burrito. Carefully flip the quesadillas over every minute or so, until the cheese is melty, and the tortillas get toasty, 3–4 minutes. Remove the quesadillas from the heat and let them rest for a minute. Slice each into quarters.
Serve with Spanish rice, additional Pico de gallo, and your favorite salsa or guacamole.