Grilled Shrimp Tapenade Quesadillas

• 1 garlic clove
• 6 anchovy fillets or 1 3/4 teaspoons anchovy paste
• 2 tablespoons capers, drained
• 2 tablespoons olive oil
• 8 ounces pitted kalamata olives
• 3/4 pound small shrimp, cooked, peeled, and deveined
• 8 (10-inch) flour tortillas
• 3 cups (12 ounces) shredded Gruyere cheese

1. With food processor running, drop garlic through food chute; process until minced. Add anchovies, capers, and olive oil; process until finely minced. Add olives, processing just until chopped. (Do not overprocess; mixture should be chunky.)
2. Combine olive mixture and shrimp in a large bowl; toss well. Place 4 tortillas on a large baking sheet. Sprinkle each tortilla with 1/3 cup cheese; top with one-fourth of shrimp mixture. Top shrimp mixture with remaining cheese. Place remaining tortillas over cheese, pressing down gently.
3. Grill, covered, over medium heat (300u0b0 to 350u0b0) for 2 minutes. Quickly and carefully turn quesadillas, using a large, wide spatula. Grill, covered, 2 additional minutes or until cheese melts and tortillas are golden. Cut each quesadilla into 6 wedges, and serve immediately.
4. Tip: Turning the quesadillas quickly keeps their juices from dripping, which can cause flare-ups and burned tortillas.

garlic, anchovy, capers, olive oil, olives, shrimp, flour tortillas, gruyuere cheese

Taken from www.myrecipes.com/recipe/grilled-shrimp-tapenade-quesadillas (may not work)