servings vary
Author note: This recipe works best with a thicker flatbread. If you have a difficult time finding “flatbread,” naan, pita or premade pizza crust also works well. If you do not like goat cheese, feta works well.
Ingredients
1/4 teaspoon kosher salt, plus more for taste
1 10-ounce jar of harissa sauce, divided
1 1/2 pounds shrimp, peeled and deveined
premade flatbread
extra-virgin olive oil
1/2 teaspoon smoked paprika
crumbled goat cheese
cilantro, chopped
dill, chopped
mint, chopped
Instructions
Heat the grill to 350 degrees.
In a large bowl combine 5 ounces (half of the harissa) with the shrimp and salt. Stir well to combine. Set aside for at least 30 minutes to marinate. Cook the shrimp, either on the grill, in the oven or on the cooktop. Set aside.
Combine the remaining 5 ounces of harissa and paprika, stir well. Take a small handful of each of the herbs and place into a bowl. Stir well to combine.
Evenly drizzle a thin layer of olive oil over the flatbread. Place the flatbread onto the grill and cook until the bread is heated thru and grill marks are visible. Remove the flatbread and place onto a cutting board.
Add a thin layer of the harissa- smoked paprika mixture onto the grilled flatbread. Top with the shrimp and the goat cheese. Place the flatbread back onto the gill and warm until the cheese is slightly melted.
Remove the flatbread and place onto a large cutting board and top with the herb mixture. Slice the flatbread and serve warm. Salt to taste.
