Heat oven to 350 degrees.

Sprinkle shrimp evenly with cumin and a generous pinch of sea salt and freshly-ground black pepper.

Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add shrimp and cook for about 2 minutes per side, or until shrimp is pink and no longer translucent. (Depending on the size of your shrimp, they could take more or less time to cook.) Remove shrimp from the skillet, and heat an additional tablespoon of olive oil. Add the onion and jalapeno, and saute for 5 minutes or until the onion is cooked and no longer translucent. Remove skillet from heat and set aside.

Lay out three tortillas on a baking sheet (or two if need. Sprinkle each tortilla with about 1/2 cup of Monterrey Jack cheese. Then layer on the avocado, sun-dried tomatoes, shrimp, and the onion/jalapeno mixture as evenly as possible. Sprinkle each quesadilla with an additional 1/2 cup of Monterrey Jack cheese, and then top each with another tortilla. Brush (or mist) the remaining tablespoon of olive oil onto the top of the three tortillas, and then sprinkle evenly with Parmesan cheese.

Bake for 10-15 minutes on the middle oven rack, or until the Parmesan is golden and the Monterrey Jack cheese is melted. Remove, and use a pizza cutter to slice quesadillas into sixths. Serve immediately with salsa.