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« Eating & Drinking Our Way Through Vancouver | Main | Grilled Chipotle Shrimp »

Chipotle Shrimp, Pineapple & Feta Flatbread

Chipotle Shrimp, Pineapple & Feta Flatbread

As promised in my Chipotle Shrimp post, I threw some of that tasty shrimp onto some Lavash Flatbread with poblano pepper, pineapple and feta and let the magic happen. The unseasonably warm weather we were having in Seattle inspired me to buy some pineapple and get inspired with some summer flavors. 

Other than Mr. KMW peer pressuring me to keep adding more and more feta cheese (unnecessary since feta has such a strong flavor-I adjusted the recipe to account for that), this is light and healthy...on top of being a great combination of flavors. The spicy shrimp and peppers balance very nicely with the sweet pineapple and tangy feta. 

Oh and this Lavash Flatbread that I picked up at Trader Joe's...it's my new obsession, I'm warning you now. Lavash does dry out and become brittle quickly though, so I like to keep it in the freezer and just take it out as I need it, which seems to be a lot lately.

1 large piece of lavash flatbread
3/4-1 pound Chipotle Shrimp
1 poblano pepper
1-1/2 cups fresh pineapple, chopped
5 oz crumbled feta cheese
olive oil

Preheat grill to medium high to high heat.

Brush poblano pepper with vegetable oil and place on grill. Heat on for about 12-15 minutes or until pepper is charred, rotating halfway through cooking.

While grilling pepper, brush flatbread on both sides with olive oil and then grill flatbread about 2-4 minutes on each side.

Preheat oven to 375 degrees, placing oven rack in top third of oven. 

Chop poblano pepper. Place flatbread on pizza stone or baking sheet, the sprinkle on pepper, pineapple and feta evenly on top of flatbread. Layer shrimp on top.

Cook in oven for approximately 15 to 18 minutes, keeping an eye out to make sure it does not burn.

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