Subj : BH&G 2937
To   : All
From : Dave Drum
Date : Sun Jun 06 2021 12:51:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Fajita Grill Breads
 Categories: Seafood, Herbs, Chilies, Cheese, Squash
      Yield: 4 Servings
 
      1 lb Peeled, deveined large
           - shrimp
    1/2 ts Salt-free Fiesta Lime
           - seasoning blend
      1 md Bell pepper; seeded,
           - quartered lengthwise
      1 sl (1/2") onion
    1/2 md Zucchini; cut longway in
           - 1/4" slices
      3    Roma tomatoes; halved,
           - seeded
      1 sm Fresh jalapeno
      2    Rustic white artisan pizza
           - thin crust flatbreads;
           - such as Flatouts brand
      4    Light queso fresco &
           - chipotle individually
           - foil-wrapped spreadable
           - cheese wedges
      2 tb Snipped fresh cilantro
    1/4 ts (ea) kosher salt & ground
           Black pepper
      2 tb Snipped fresh cilantro
 
  Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper
  towels. Sprinkle shrimp with lime seasoning blend. Thread
  shrimp onto long metal skewers, leaving 1/4 inch between
  shrimp. Set aside.
  
  For a charcoal or gas grill, place sweet pepper and onion
  on the rack of a covered grill directly over medium heat.
  Grill for 8 to 10 minutes or until tender and lightly
  browned, turning once halfway through grilling. Add shrimp
  skewers, zucchini, tomatoes, and jalapeno pepper for the
  last 3 to 5 minutes of grilling or until shrimp are opaque
  and vegetables are tender, turning once halfway through
  grilling. Remove from grill.
  
  Place flatbreads on grill rack. Grill for 1 to 2 minutes
  or until bottoms are lightly browned. Remove from grill.
  Spread browned sides of flatbreads with cheese.
  
  Peel and seed jalapeno pepper. Chop jalapeno pepper, sweet
  pepper, onion, zucchini, and tomatoes. Transfer to a
  medium bowl. Add the 2 tablespoons cilantro, the salt, and
  black pepper; toss gently to combine.
  
  To serve, top flatbreads with pepper mixture and shrimp.
  Return flatbreads to grill rack. Grill for 3 to 4 minutes
  more or until toppings are heated through and bottoms of
  flatbreads are lightly browned. Cut each flatbread in
  half. Garnish with additional cilantro.
  
  * TIP: If you can't find flatouts flat breads, you could
  use regular flatouts, or flour tortillas.
  
  Better Homes & Gardens | September 2015
  
  MM Format by Dave Drum - 17 September 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Make at least one definite move daily toward your goal." -- Bruce Lee
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