Preheat your oven to 450 degrees F, and line a medium-sized baking sheet with foil. Add 9 ounces of the SeaPak Popcorn Shrimp and lay out in an even layer (reseal the box, freeze, and serve the rest at a later time). Place the shrimp in the oven and bake for 10-12 minutes or until the shrimp are crispy. Remove from heat and set aside to cool for just a minute.
While the shrimp is baking, prepare your spinach. Remove the spinach from the pouch and place it in a large nonstick skillet set over medium heat. As the spinach heats up, break it apart with a wooden spoon until it is loose, about 4 minutes. At this point, season the spinach with garlic powder, onion powder, salt, black pepper, and crushed red pepper. Stir and cook for an additional 4 minutes or until the spinach is hot. Remove from heat and set aside.
Take your slightly cooled shrimp and loosely chop it. Set aside.
Preheat a griddle pan over medium heat and spray it with a nonstick spray. While your pan is heating up, assemble your quesadillas. On 4 tortillas layer a slice of provolone cheese, a couple of slices of avocado, 2 tablespoons of the chopped spinach, 2 tablespoons of the popcorn shrimp, and a tablespoon or two of the shredded cheese. Top them with the remaining 4 tortillas.
Working in batches (I did two at a time), place the quesadillas on the hot pan. Cook for about 3 minutes or until brown on one side and flip. Cook for an additional 3 minutes or until the cheese is melty. Remove from heat and repeat for the remaining quesadillas.
Cut the quesadillas into fours and serve with desired dressing or sour cream. Sprinkle with chopped parsley if desired. Enjoy immediately!