Island Quesadillas with Lime Sour Cream and Pureed Mango Dip

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Cooking spray

1 1/4 pounds large or jumbo shrimp, peeled and deveined

Salt and freshly ground black pepper

2 teaspoons ground cumin

4 pineapple rounds, fresh or canned in juice, about 1-inch thick

8 flour tortillas

1 1/2 cups Monterey Jack cheese, shredded

1/3 cup roasted red peppers, chopped

1/4 cup scallions, chopped

1/2 cup light sour cream

2 teaspoons finely grated lime zest

2 teaspoons garlic powder

1 mango, peeled and seeded

1 tablespoon fresh lime juice

1 tablespoon fresh cilantro, chopped