Toss shrimp with one teaspoon of olive oil, rosemary, garlic, eight of a teaspoon of salt and black pepper. Cook on medium heat are of grill for 2 minutes turning once then remove from grill for service.
Warm oven to 550°. Top flatbread with pesto, sliced tomatoes, olives, and hand torn mozzarella. Drizzle olive oil on top then add shrimp and sliced onions. Cook for 10-15 minutes until crust is crisp and cheese is melted.
Toss arugula with lemon juice, salt and pepper and arrange on top of flatbread. Slice and serve on large rectangular plate or wooden cutting board.
Ingredients
6 ea. Bay Winds® Shrimp, White 21-25 Count, peeled, deveined, tail off
