Spicy-Sweet Shrimp Panzanella

Ingredients

• Nonstick aluminum foil
• 1 lime, for zest/juice
• 2 tablespoons brown sugar
• 1 tablespoon chipotle pepper sauce
• 1 (8.8 oz) package Deli garlic (or regular) naan flatbread
• 2 tablespoons water
• 1 (10 oz) Caesar salad kit
• 1 tablespoon unsalted butter
• 12 oz medium peeled/deveined shrimp, tails removed

Prep

1. Preheat oven to 400°F. Line baking sheet with foil.
2. Zest lime (1 teaspoon) and juice (1 tablespoon).

Steps

1. Whisk brown sugar and pepper sauce in small bowl. Brush flatbread with water on both sides, then place on baking sheet; bake 2–3 minutes until warm and soft. Wrap in foil to keep warm.
2. Whisk lime zest and juice and dressing (from salad kit) in salad bowl; chop lettuce (from kit) thinly and add to bowl (do not toss). Crush croutons (from kit).
3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add butter and shrimp to pan; cook 4–5 minutes until shrimp are pink and opaque. Stir in brown sugar mixture; toss to coat, then remove from heat.
4. Cut flatbread into bite-size squares and add to salad bowl; toss to coat. Place salad on serving platter; top with shrimp and crushed croutons. Serve.