BBQ, shrimp, and pizza: three great things that don't usually hang out together. Well, why not? Shrimp are coated with sweet and spicy mango habanero seasoning, then placed on a flatbread where we've subbed out pizza sauce for tangy BBQ sauce. Topped with a bright pico de gallo and, yes, more BBQ sauce, you'll be trying out the "rule of threes" for all your meals.
Core tomato and cut into ¼" dice.
Halve and peel onion. Slice half the onion into thin strips and mince other half.
Halve lime. Juice one half and cut other half into quarters.
Pat shrimp dry, place in a small mixing bowl, coat with seasoning blend (use less if spice adverse).
Make the Pico de Gallo
In another small mixing bowl, stir together tomato, diced onion (to taste), lime juice, cilantro (reserve a pinch for garnish), and ¼ tsp. pepper.
Set aside for flavors to marry.
Assemble the Pizzas
Smear BBQ sauce on each flatbread.
Add sliced onion (to taste) and top with mozzarella cheese.
Bake the Pizzas
Place pizzas directly on oven rack with prepared baking sheet underneath to catch drips.
Bake until crust is crispy and cheese is bubbly, 7-9 minutes.
While pizzas bake, cook shrimp.
Cook the Shrimp
Place a medium non-stick pan over medium high heat.
Add 2 tsp. olive oil and shrimp to hot pan. Cook undisturbed until golden brown, 2-3 minutes.
Flip, and cook until lightly browned and shrimp reaches a minimum internal temperature of 145 degrees, 1-3 minutes.
Remove to a plate and set aside until cool enough to handle. Once cool, halve shrimp lengthwise.
Plate dish as pictured on front of card, with remaining cilantro and lime quarters. Bon appetit!