2 olive oil flatbreads
1 tablespoon olive oil
12-14 large shrimp, cleaned and diced
Salt
Pepper
2 teaspoons red pepper flakes
4 tablespoons spinach basil pesto*
¼ cup cheese (Parmesan or goat cheese)
Arugula
*Spinach Basil Pesto:
2 cloves garlic
2 cups basil leaves
1 cup spinach leaves
Handful of pine nuts
2 ounces Jose Cuervo Especial Silver Tequila
3 tablespoons fresh lemon juice
¼ cup olive oil
Kosher salt
For the spinach basil pesto: In a blender or food processor, add garlic, basil, spinach, pine nuts, lemon juice and tequila. Puree then slowly drizzle in olive oil until smooth. Season with kosher salt and set aside.
For the shrimp: Preheat oven to 375 degrees Fahrenheit. Place both flatbreads into the oven directly on the rack. Bake for two minutes then set aside. In a small pan, heat olive oil until hot. Place the shrimp into pan and season with salt, pepper and red pepper flakes. Cook for 2-3 minutes on high until the shrimp are bright pink. Set aside. Spread spinach basil pesto on each flatbread. Add shrimp and cheese on top of pesto. Broil until blistered. Garnish with arugula.
