BBQ Shrimp Flatbread with Pico de Gallo



1 Shallot

¼ oz. Cilantro

1 Roma Tomato

1 Lime

8 oz. Shrimp

1 tsp. Mango Habanero Wings Seasoning

1½ oz. BBQ Sauce

4 Mini Naan Flatbreads

2 oz. Shredded Mozzarella

Olive Oil

Black Pepper

1 Baking Sheet

2 Mixing Bowls

1 Medium Non-Stick Pan



Preheat oven to 425 degrees

If using any fresh produce, thoroughly rinse and pat dry

Prepare a baking sheet with foil

Place flatbreads on a clean work surface. Smear BBQ sauce on each flatbread. Add sliced shallot (to taste) and top with cheese.

Place pizzas directly on oven rack in hot oven, with prepared baking sheet on rack below to catch any drips. Bake until crust is crispy and cheese is bubbly, 5-7 minutes. While pizzas bake, make pico de gallo.

In another mixing bowl, combine tomato, diced shallot (to taste), 2 tsp. lime juice, cilantro (reserve a pinch for garnish), and ¼ tsp. pepper. Set aside for flavors to marry. For next step, if using 16 oz shrimp, work in batches.

Place a medium non-stick pan over medium heat. Add 2 tsp. olive oil and shrimp to hot pan. Cook undisturbed until golden brown, 2-3 minutes. Flip, and cook until lightly browned and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer shrimp to a plate and set aside until cool enough to handle. Once cool, halve lengthwise.  Top pizzas with pico de gallo and shrimp. Garnish with remaining cilantro and squeeze lime wedges over (to taste). Bon appetit!

Ferraro Items

2000018 - Peeled Shallots

0000162- Fresh Cilantro

0000008 - Roma Tomatoes

0000104 - Limes

4200040 - Peeled & Deveined Bell Harbor Shrimp

4700346 -  Habanero Wings Seasoning

5120920 - BBQ Sauce

3800652 - Naan Flatbreads

0110248 - Country Brand Shredded Mozzarella

1000041 - Vitale Extra Virgin Olive Oil

2000035 - Black Pepper

Bon Appétit!