Shrimp is one of the easiest shellfish to cook and when it’s grilled it takes on a whole other flavor. The sweetness of the shrimp, creaminess of the mozzarella, saltiness of the Romano and the goodness of the white sauce will make this an quick and easy pizza night or a 5-star appetizer.
Prep: 10 minutes
Cook: 9 minutes
2 naan breads
½ lb (16-20 ct.) shrimp*
1 ½ tbsp lemon pepper with herbs seasoning
¼ cup + 2 tbsp olive oil, divided
2 cloves garlic
½ tsp salt
2 green onion, sliced, divided
3 tbsp black olives, sliced
3 oz mozzarella, shredded
3 oz Romano, shredded
1 tbsp parsley, minced
Preheat grill to a medium heat.
Into a blender add in the ¼ cup of olive oil, garlic cloves and salt. Blend until a pale yellow, about 30 seconds and set aside.
In a bowl combine 2 tbsp of olive oil and the lemon pepper seasoning together and stir. Add the shrimp into the bowl of oil and seasoning and toss to coat the shrimp. Place shrimp on the preheated grill and cook on the first side for 1-2 minutes and flip and cook for another 30 seconds. Shrimp is done when it turns pink and opaque in the center. (It is important not to over cook the shrimp as it will become chewy and less enjoyable.)
Take both naan breads and first coat each piece with a generous amount of the garlic oil. Followed by the topping: green onions, black olives and shrimp.(Split the toppings in half per pizza.) Finish with dividing the cheese and parsley evenly between the 2 pizzas and sprinkling over top.
Lower the heat to a medium-low for the grill and place the pizza on direct heat. Allow for the cheese to melt and for the naan to become more crisp on the bottom, about 4-5 minutes. Take off the heat and cut into smaller pieces for an appetizer or serve 1 pizza per person for an entrée. Enjoy!
*Tip: Butchers are willing to clean your shrimp if you let them know in advanced what you are looking for.