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Lemony Shrimp and Mixed-Herb Pesto Flatbreads

Leigh Belanger and Rebecca Haley-Park
Parsley, chives, and cilantro make for a super-fresh and lively pesto, but you can use any combo of soft herbs that strikes you. Note: You’ll need wooden skewers, soaked in water for about 15 minutes, for grilling the shrimp.
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Servings 4

Ingredients
  

Ingredients

MIXED HERB PESTO

  • 1 clove garlic crushed
  • 1 lemon zested, plus 1 tablespoon lemon juice
  • ½ cup toasted almonds
  • 2 cups roughly chopped parsley leaves and tender stems about 1 bunch
  • ¼ to ½ cup roughly chopped chives
  • ½ cup roughly chopped cilantro leaves and tender stems
  • ½ cup olive oil
  • ¼ teaspoon granulated sugar plus more to taste
  • ½ teaspoon kosher salt plus more to taste

FLATBREADS

  • 1 pound raw shrimp about 16 to 20 shrimp, peeled and deveined
  • 1 lemon zested
  • 1 clove garlic minced
  • 5 tablespoons olive oil divided
  • Kosher salt to taste
  • 1 recipe Basic Flatbread Dough
  • 1 cup crumbled feta cheese
  • 2 tablespoons chopped pitted green olives try Cerignola
  • 2 tablespoons minced chives
  • Freshly ground black pepper to taste

Instructions
 

Instructions

    MIXED HERB PESTO

    • ►Add garlic, lemon juice, almonds, parsley, chives, and cilantro to the bowl of a food processor. Pulse until mixture becomes a rough paste. With machine running, add olive oil in a slow stream.
    • ►Transfer pesto to a bowl and stir in lemon zest, sugar, and salt. Taste and adjust seasoning as necessary. Set aside.

    FLATBREADS

    • ►Toss shrimp with lemon zest, garlic, and 1 tablespoon olive oil in a medium bowl. Season with salt. Thread shrimp on wet wooden skewers (about 4 per skewer), transfer to a platter or other large dish, and set aside.
    • ►Heat grill to medium-high. Grill shrimp until opaque and slightly charred around the edges, about 6 minutes total. Remove from grill and set aside. When shrimp are cool enough to handle, remove tails and discard.
    • ►Reduce grill heat to medium-low. Turn dough out onto a floured surface and divide into 4 pieces. Roll each piece into a 7-inch-long oval and brush both sides with olive oil. Place flatbreads directly on grill grates and cover grill. Cook, checking every 2 minutes, until dough bubbles and stiffens and flatbreads have visible grill marks on the bottom, about 4 minutes. Flip flatbreads, cover grill, and cook 1 minute. Remove from grill.
    • ►Divide pesto among flatbreads and spread to coat the surface. Add 4 to 5 shrimp to each flatbread and top with crumbled feta. Return flatbreads to grill, cover, and cook, checking every 2 minutes, until cheese is softened and dough is fully cooked, 3 to 4 minutes. Remove from grill.
    • ►Sprinkle flatbreads with chopped olives, chives, and black pepper.