1 bottle Dave’s Gourmet Creamy Roasted Jalapeño Hot Sauce
4 - 6 pieces store bought pita or flatbread
1 pound shrimp (16-20), raw, cleaned, no shell
¼ cup pumpkin seeds
½ cup cotija cheese, crumbled
¼ cup cilantro, minced
cracked black pepper
1. Heat a gas grill or a grill pan on the stovetop to 400°F. Preheat oven to 350°F. Toss the shrimp with a pinch of both kosher salt and fresh cracked black pepper and 2 oz of Dave’s Gourmet Creamy Roasted Jalapeño
2. When the grill or grill pan is hot, grill the shrimp until cooked through and set aside, loosely tented with foil. Evenly coat flatbreads with Dave’s Gourmet Creamy Roasted Jalapeño Hot Sauce. Put flatbreads onto a
cookie sheet and warm in the oven for 5 minutes.
3. While flatbread warms, lightly toast pumpkin seeds in a dry sauté pan until barely aromatic. Toss repeatedly in the pan to ensure even toasting. Remove flatbreads from oven and move to a cutting board.
4. Top with grilled shrimp, toasted pumpkin seeds, crumbled cotija cheese. Garnish with cilantro and cut each flatbread into individual pieces. Serves 2-3. Enjoy!