In a medium bowl, combine diced tomato, avocado, red onion, lime juice, cilantro, salt, and pepper to make the salsa.

Season the shrimp with cumin, garlic powder, salt, and pepper.

Spray a skillet with cooking spray and cook the shrimp with chopped scallions for 2-3 minutes per side until cooked through.

Remove shrimp from heat, cut in half lengthwise, and set aside.

Preheat a skillet over medium heat and spray with cooking spray.

Place a tortilla in the skillet, top with 1.5 oz cheese, 8 shrimp halves, and some of the avocado salsa. Cover with another tortilla and cook until the cheese melts and the bottom is golden brown.

Flip the quesadilla onto a plate, then slide it back into the skillet to cook the other side until golden.

Remove from skillet, cut into wedges, and serve immediately with extra salsa.