6 large (21-25 size) shrimp, defrosted
2 large (10-inch) tortillas, any flavor (I used spicy habanero-lime)
1/2 cup grated or shredded cheese, loosely packed (I use reduced-fat Mexican blend; Monterey Jack would be great, too)
1/4 cup cooked black beans (or canned beans, rinsed and drained)
2-3 Tbsp store-bought or homemade peach salsa
Place the shrimp in a glass or ceramic bowl, and microwave on high for 2 minutes or until the shrimp are pink. When they're cool enough to handle, peel, devein, and slice the shrimp in half through the slit in the back, to make two thin shrimp-shaped halves out of each shrimp.
Preheat a griddle, frying pan, or grill over low-medium heat.
Assemble your quesadilla: place one tortilla on the countertop. Spread half of the cheese, leaving half an inch border around the edge of the tortilla. Sprinkle the black beans here and there. Place the shrimp artfully around. Drizzle the salsa over everything. Top with the remaining cheese, and the other tortilla. Press down slightly to distribute the filling as evenly as possible.
Carefully transfer the quesadilla to the cooking surface. Cook until the bottom tortilla is lightly browned; if you lift the edge of the top tortilla, you should see melted cheese on the bottom. With a large spatula, flip the quesadilla, and cook on the second side until the tortilla is lightly browned.
Set the quesadilla on a cutting board, and let it rest for 5 minutes. Don't skip this step. With a large serrated knife, slice the quesadilla into six pieces. Serve warm.