Grilled shrimp and Manchego quesadilla

Skewer the peeled, deveined shrimp so they flip easily and cook evenly; cut a couple of thick onion slices.

Spray the onion slices and shrimp skewers with oil and grill: the onion until soft and brown, the shrimp very briefly, until just barely done and still a little translucent inside.

Pull the tails off and split the shrimp into two pieces; chop the onion; grate the manchego.

Lay a large flour tortilla on the cooler side of the grill, spread a big handful of cheese over it and let it start to melt; sprinkle on onion and shrimp.

When the cheese is about half melted, fold the tortilla over, move it to the hotter side and keep flipping until the cheese is melted and the outside chars a little.

Serve with a grilled tomato and jalapeno salsa.