¼ oz. Cilantro
1 Roma Tomato
8 oz. Shrimp
1 tsp. Mango Habanero Wings Seasoning
1½ oz. BBQ Sauce
4 Mini Naan Flatbreads
2 oz. Shredded Mozzarella
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!
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