Instructions: Melt about 1 teaspoon butter in large skillet with some garlic over medium heat; add 1 tortilla and lightly brown bottom, 1 minute. Flip tortilla, then scatter 1/4 cup cheese over half of tortilla; then place 2 slices avocado, 4 or 5 shrimp, some chopped tomato and green onions in single layer on top of cheese. Sprinkle with seasoned salt. Spread 1/4 cup more cheese on top of mixture, then fold tortilla over.

Toast both sides until cheese is melted and quesadilla becomes golden brown, 1 minute. Remove from skillet, cut into triangles or quarters. Repeat with remaining tortillas until all quesadillas are made. Serve with salsa.

This recipe yields 8 servings.

Comments: Friends raved about these quesadillas I prepared for a Bowl jazz fest picnic. The secret to these appetizers lies in toasting the tortillas first in garlic and butter. They went great with bottles of a hard lemon beverage like "Doc" Otis.

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