with Sautéed Shrimp
Perfect as a light appetizer or served with a salad as a main dish
1 pkg. Round & Thin Pizza Crust
Extra virgin olive oil
15 – 20 Tiger shrimp, thawed, peeled, deveined
3/4 cup shredded red cabbage
1/2 cup sour cream (optional)
2 mangos, peeled, seeded and chopped
1 diced jalapeño
1/4 cup diced red onion
2 Tbsp. lime juice
2 Tbsp. chopped cilantro
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Heat a skillet over medium heat. Add 2 Tbsp. olive oil to skillet. When hot, add dried shrimp. Cook for 90 seconds, then flip and cook for an additional 90 seconds (3-4 minutes total). Shrimp will “kiss its tail” when finished. Remove to paper towel-lined plate and set aside.
Preheat oven to 400°F.
Unroll refrigerated Round & Thin Pizza Crust and place with parchment paper onto baking sheet. Brush crust with olive oil, sprinkle with kosher salt, then pierce all over with fork. Bake for 12-15 minutes, until browned. Remove to cool.
For Mango Salsa: combine mango, jalapeño, red onion, lime juice, cilantro, cumin and oregano. Mix well and add salt to taste.
When pizza crust has cooled, evenly spread the mango salsa over crust leaving an edge all around. Add whole shrimp. Top with red cabbage garnish, cut, and serve with sour cream.