¼ cup dry sun-dried tomatoes, thinly sliced into strips
16 peeled, deveined raw 26-30 shrimp, cut in half lengthwise
4 whole wheat flatbreads, approximately 4-inch x 8-inch or whole grain pocketless Greek pita or whole grain naan
½ cup basil pesto
½ cup asparagus, sliced ½-inch on the bias
½ cup crumbled chevre cheese or goat cheese
¼ cup thinly sliced green onions
Fish, Gluten, Milk, Shellfish, Soy, Tree Nuts, Wheat
Shrimp and Asparagus Flatbread
Servings Per Recipe: 4
Calories from Fat
Rehydrate tomatoes in warm water (not listed) for 5 to 10 minutes. Drain water. Slice into thin strips.
Cut shrimp in half lengthwise. Evenly spread 2 Tablespoons basil pesto to ¼-inch from the edge of flatbread.
In order, evenly top with 2 Tablespoons sliced asparagus, 1 Tablespoon sun-dried tomatoes strips, 8 shrimp halves and 2 Tablespoons crumbled goat cheese. NOTE: Do not pile ingredients in center but concentrate on spreading towards outside edges.
Cook in a preheated 350-degree Fahrenheit oven for 10 to 12 minutes or until cheese is melted. Sprinkle with 1 Tablespoon sliced green onions. Cut as desired. Enjoy immediately!