(Recipe created by NFI’s Rima Kleiner (Dish on Fish) and produced by Butin Integrated Communications)
10 ea shrimp (peeled and deveined)
2 naan bread
1/4 cup pesto
1 red bell peppers, roasted and sliced
2 oz mozzarella, sliced
2 oz parmesan, grated
2 Tbsp. olive oil
- Pre-heat oven to 425°F.
- Heat skillet and add olive oil and then shrimp. Cook shrimp for 2 minutes on each side.
- Place both naan bread on a baking sheet and brush each with pesto. Top with bell peppers, mozzarella, shrimp, and parmesan.
- Bake for 8-10 minutes or until edge is golden brown.
- Finish with fresh basil and enjoy!