BBQ Shrimp Quesadillas

2 tablespoons lime juice

2 teaspoons olive oil 1 1/2 teaspoons grated lime peel

1/4 teaspoon salt 

1/4 teaspoon pepper 

3/4 lb uncooked medium shrimp, peeled and deveined

1 cup corn 

2 medium zucchini, chopped

4 green onions, thinly sliced

2 tablespoons BBQ sauce 

2 cups shredded Mexican cheese

8 flour tortillas

1. In a large resealable plastic bag, combine the lime juice, oil, lime peel, salt and pepper. Add the shrimp; seal bag and turn to coat. Refrigerate for 15 minutes. 

2. In a large nonstick skillet coated with cooking spray, saute the zucchini, corn and onions until crisp-tender. Add shrimp; saute 2-3 minutes longer or until shrimp turn pink. Remove from the heat; stir in barbecue sauce. 

3. Sprinkle cheese over half of the tortillas. Spoon shrimp mixture over cheese. Top with remaining tortillas. Cook on a griddle coated with cooking spray over low heat for 1-2 minutes on each side or until cheese is melted. Serve with salsa and additional barbecue sauce. Yield: 4 servings.

 Recipe from Taste of Home