Heat 1 tablespoon of olive oil in a large skillet over high heat.

Add the shrimp to the skillet.

Cook the shrimp until opaque, about 5 minutes, tossing occasionally.

Sprinkle the shrimp with salt.

Reduce the heat to low.

Pour in the tomato sauce or enchilada sauce.

Stir and simmer for a couple of minutes.

Remove the shrimp and chop it into chunks. Set aside.

In a separate skillet, heat the remaining tablespoon of olive oil over high heat.

Add the onion and peppers and cook for 3 to 4 minutes or until slightly softened and browned.

Remove the peppers and onion from the skillet and set aside.

Melt 1/2 tablespoon of butter in a skillet over medium heat.

Place a flour tortilla in the pan.

Cover the tortilla with grated Monterey Jack cheese.

Top the cheese with the cooked pepper and onion mixture.

Lay the chopped shrimp on top of the peppers and onions.

When the tortilla is golden brown, top with a second tortilla.

Carefully flip the quesadilla to the other side, adding the other 1/2 tablespoon of butter to the skillet.

Continue cooking until the second side is golden brown and the cheese is melted.

Repeat with the remaining tortillas and fillings.

Cut each quesadilla into wedges.

Serve immediately with pico de gallo and guacamole.