Prepare the Ingredients: Start by prepping the vegetables and shrimp. Dice one small onion and chop one medium bell pepper. Clean and devein one pound of raw medium shrimp, ensuring they're ready to absorb flavors.

Sauté the Vegetables: In a skillet, heat 2 tablespoons of oil over medium-high heat, add onion and bell pepper, sauté for 5-6 minutes until translucent.

Add Seasoning: Sprinkle in 1 tablespoon of taco seasoning and a pinch of salt, mixing well. Allow spices to toast for about 1 minute.

Cook the Shrimp: Introduce the cleaned shrimp into the skillet, stirring gently for 3-5 minutes until they turn opaque and pink.

Add Lime Juice: Once cooked, squeeze 1-2 tablespoons of lime juice over the mixture and stir well.

Melt Butter for Cooking: In a separate skillet, melt ½ tablespoon of butter over medium heat.

Assemble the Quesadilla: Lay one flour tortilla in the melted skillet, scoop about ⅓ cup of shrimp mixture on one half and top with ½ cup of shredded cheese. Fold the other half over.

Cook Until Crispy: Cook folded quesadilla for about 90 seconds until golden, flip and cook for another 1-2 minutes until crispy.

Repeat and Serve: Remove and repeat process for remaining tortillas. Serve warm, garnished with fresh toppings.