Bay Winds® Grilled Rosemary Shrimp Flatbread
Bay Winds® Grilled Rosemary Shrimp Flatbread
Directions
- Toss shrimp with one teaspoon of olive oil, rosemary, garlic, eight of a teaspoon of salt and black pepper. Cook on medium heat are of grill for 2 minutes turning once then remove from grill for service.
- Warm oven to 550°. Top flatbread with pesto, sliced tomatoes, olives, and hand torn mozzarella. Drizzle olive oil on top then add shrimp and sliced onions. Cook for 10-15 minutes until crust is crisp and cheese is melted.
- Toss arugula with lemon juice, salt and pepper and arrange on top of flatbread. Slice and serve on large rectangular plate or wooden cutting board.
Ingredients
- 6 ea. Bay Winds® Shrimp, White 21-25 Count, peeled, deveined, tail off
- 1 Roma® Oil, Olive, tbsp
- 1 ea. Peak Fresh Produce® Garlic, Clove(s), minced
- 1 tsp Peak Fresh Produce® Rosemary, Fresh, chopped
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
- 1 ea. Heritage Ovens flatbread
- 1/4 ea. Peak Fresh Produce® Onion(s), Red, shaved
- 1/2 cup Peak Fresh Produce® Arugula
- 1/2 tsp Ascend® Juice, Lemon
- 1 tbsp Peak Fresh Produce® Basil, hand-torn
- 1/4 cup Roma® Olives, Kalamata, pitted and cut in half
- 2 slices ea. Roma® Cheese, Mozzarella, hand-torn
- 1 ea. Peak Fresh Produce® 5x6 tomato, sliced
- 2 tbsp Roma® extra virgin olive oil
- 1/8 tsp sea salt
- 1/8 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
