• Grill your avocado Instructions can be found on this post
• In a food processor, combine the grilled avocado, greek yogurt, and adobo sauce. Set aside
• Peel and devein the shrimp, rinse and pat dry.
• In a large bag or medium size bowl, drizzle the shrimp with olive oil and sprinkle with smoked paprika, cumin and chipotle chili powder - toss to coat completely.
• Grill the shrimp over medium heat until cooked - takes about 3 minutes per side.

Putting the quesadillas together

• Lay all 10 tortillas out: on 5 tortillas smear the grilled avocado sauce, on the other 5 smear the black beans.
• Place a handful (your choice as to how cheesy you want these) of your favorite shredded cheese on each tortilla to cover.
• Place 5 to 6 shrimp on 5 of the tortillas, so that there's a nice covering of shrimp for each bite, then flip the other 5 tortillas over so that the bean/cheese/shrimp/avocado/cheese mixtures are facing each other.
• Place the quesadillas on your grill over medium heat and grill until the bottom tortilla is crisp and the cheese is melted. Flip, and repeat.
• Once both sides are cooked, remove the quesadillas from the grill and allow to cool for a few minutes.
• Using a knife or pizza cutter (my preference) slice the quesadillas into fourths and serve with shredded lettuce and more grilled avocado cream sauce, for dipping.