For the veggies:

• Peel and devien all of the shrimp and add to a medium sized bowl. Sprinkle on all of the seasoning under shrimp.
• Slice all of the peppers and onions and add to a bowl. Add 1 teaspoon of olive oil and all of the seasonings listed under the vegetables. In a cast iron skillet or large saute pan, add 1 tablespoon of olive oil on high heat until it just begins to smoke, about 1 minute. Once hot add the veggies. It will immediately start to sizzle so you need to move quickly! Occasionally stir to ensure the veggies don't burn one only one side, but you want to blacken them! Once the veggies are cooked through, 2-3 minutes, remove from the pan.
• In that same pan add 1 tablespoon of olive oil over high heat until just starting to smoke. Add in the shrimp. Cook each side for 1 minute, or until cooked through. Remove from the pan and set aside. Lower the heat to medium and add 1 quesadilla. Spread on ¼ cup quasi ,¼ veggies, ¼ of the shrimp and ½ cup shredded Colby Jack cheese. Add second quesadilla on top and cook for 1-2 minutes, or until the bottom starts to turn golden brown. Flip and cook until this side is golden brown. Remove from the pan and repeat this process until all 4 quesadillas are made. Cut each into 4 pieces and serve immediately.