Cinco de Mayo recipe: Shrimp scampi quesadillas
{{#rendered}} {{/rendered}}<b>Ingredients</b> 3 tablespoons unsalted butter<br> 3 cloves garlic, grated<br> ½ cup white wine<br> Juice of 1 lemon<br> 1 tablespoon chives, snipped<br> 1 tablespoon cilantro, chopped<br> Zest of 1 lemon<br> 16 ounces salad shrimp (pat dry)<br> Dash red pepper flakes (optional)<br> Salt and pepper to taste<br> 2 burrito sized flour tortillas<br> 1 ½ cups shredded cheese (Elizabeth Carrion/Fox News Latino)
<b>Step 1</b> Melt butter in large skillet. Add garlic; sauté for 30 seconds. (Elizabeth Carrion/Fox News Latino)
<b>Step 2</b> Add wine and lemon juice; simmer until sauce has thickened. (Elizabeth Carrion/Fox News Latino)
<b>Step 3</b> Add chives, cilantro and lemon zest. Sauté for about 1 minute. (Elizabeth Carrion/Fox News Latino)
<b>Step 4</b> Add shrimp and mix until well-combined and warmed through. (Elizabeth Carrion/Fox News Latino)
<b>Step 5</b> Sprinkle red pepper flakes; salt and pepper if needed. Set aside. (Elizabeth Carrion/Fox News Latino)
<b>Step 6</b> Heat double griddle (or large pan) and cover with spray butter. Place tortilla in pan. Sprinkle half grated cheese on one side of each tortilla. (Elizabeth Carrion/Fox News Latino)
<b>Step 7</b> Divide and layer with shrimp. Top with remaining cheese. (Elizabeth Carrion/Fox News Latino)
<b>Step 8</b> Fold over and flip if needed. Cook until golden. Transfer to a plate. Let cool for a minute or two. Cut into 4 wedges. Serve with fixings such as guacamole, pico de gallo and sour cream. (Elizabeth Carrion/Fox News Latino)