Shrimp, Avocado, and Mango Salsa Quesadillas

I found this book at the Amherst Library while I was home in March. I scanned several pages of it and have tried two or three of the recipes. They have been unusual mixtures of textures and flavors and I've been enjoying it. This is a favorite that we've had a couple times now. If you like this, you should definitely find the book and try some of his others.

1 small, ripe avocado, peeled and pitted
1 Tbsp plus 1 tsp fresh lime juice
1/2 lb large shrimp (about 12) peeled and deveined
1 Tbsp olive oil
1/4 tsp salt
1/2 small ripe mango, peeled, pitted, and cut into 1/4" dice [We use a whole small mango]
2 scallions (white and light green parts), finely chopped
1 1/2 Tbsp finely chopped fresh cilantro
1/2 tsp red pepper flakes
2 All-Purpose flatbreads (page 22 of his book) or 8-inch flour tortillas [We use 6 inch tortillas and with those this recipe makes 4-5 quesadillas]
2 oz Monterey Jack cheese, grated (about 3/4 C)

• Heat a panini or sandwich press according to instructions [We only have a small George Foreman grill and that works fine for these or other paninis]
• Place avocado in a small bowl and sprinkle with 1 tsp lime juice. Set aside.
• Place shrimp in a bowl and add olive oil and salt. Toss to coat. Arrange them on the press and cook until pink and just cooked through (2-3 min)
• Carefully remove them and set aside. When cool enough to handle, cut into 1-inch pieces
• Place mango, scallions, cilantro, pepper flakes, and remaining 1 Tbsp lime juice into a bowl and toss to combine.
• Arrange the avocado in one half of each flatbread. Arrange the shrimp on top of the avocado. Spoon the mango salsa on top of the shrimp. Sprinkle with grated cheese. Fold the flatbreads over.
• Put the sandwiches on the press, pull the top down and cook until browned and crisp, 3 to 6 min. Remove from press and serve immediately.