Rinse shrimp and pat dry. Season generously with chili powder, onion powder, oregano, paprika, cumin, salt and pepper. Set aside in bowl

Heat 1 tablespoon oil in a large skillet or pan. Add Pico de Gallo and cook for 1 minute or until tender.

Add the seasoned shrimp and cook for another 1-2 minutes or until shrimp begins to turn pink.

Transfer the mixture to a bowl and rinse and wipe down pan. Return the pan to the heat and spray cooking spray or coat with about 1 teaspoon vegetable oil.

Assemble quesadillas by sprinkling cheese on all of tortilla, leaving a little room around edge. Spoon enough shrimp mixture to cover one side of tortilla. Fold tortilla in half and transfer to heated skillet, cooking 2-3 minutes per side until golden brown and crispy.

Serve with guacamole, extra Pico, and sriracha or regular sour cream if desired.