Mrs. Dash - Mediterranean Shrimp Flatbread

Yields: 24
Preparation Time (min): 15
Cook Time (min): 6-7
Source: Mrs. Dash

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• Pre-heat convection oven to 350ºF
• To prepare sundried tomato/roasted garlic spread: In a food processor combine sun dried tomatoes, roasted garlic paste, reserved oil from sundried tomatoes, water, and Mrs. Dash® Seasoning blend. Puree until smooth and reserve at room temperature.
• To prepare lemon vinaigrette: In a medium size mixing bowl combine mustard, garlic, lemon juice and black pepper, whisk to combine evenly. Whisk in vegetable oil to create an emulsified vinaigrette. Reserve at room temperature.
• For flatbread build: Toss raw shrimp with a ¼ cup Mrs. Dash® Original Seasoning Blend. Grill shrimp until each shrimp is a bright pink and cooked through (approximately 4-6 minutes). Reserve warm.
• Toss hand torn spring mix salad with lemon vinaigrette and reserve.
• Evenly smear each flatbread with 2 teaspoons of sun dried tomato/roasted garlic paste, covering the entire piece of flatbread.
• On the bottom half of each flatbread place 4 cooked shrimp; then top the shrimp with ½ cup of lightly dressed spring mix salad.
• Fold wrap in half (top half folded over the shrimp and salad) and serve immediately.

This recipe contains 240 calories, 8g fat, 380mg of sodium per serving.

Hints:
Flatbread may be warmed via 4 options: wrapped in foil (like tortillas) and warmed in a 350°F convection oven; warmed on a 350°F griddle; warmed in a microwave for approximately 10-15 seconds in batches of 4; on a hot grill to warm.

Lemon Vinaigrette
(recipe may yield more than needed for the build):
Yield approximately ½ C

24 ea.

1 c

14 c

1/4 c


1 1/2 c

Optional ingredient
Goat cheese, crumbled