Chile Rubbed Shrimp Vera Cruz Pizza

Recipe Ingredients

		Pizza
1		Pizza shell
8 oz	227g	Mozzarella cheese - shredded
4 oz	113g	Monterey Jack cheese shredded
8 oz	227g	Ripe tomatoes - thinly sliced
4		Shrimp - (16-20 size), split
		Tossed in 1/4 c chile rub
2 tablespoons	30ml	Green scallion tops - thinly
1 teaspoon	5ml	Texas gremolata - (garnish)
		Chile Rub
2 teaspoons	10ml	Garlic - finely chopped
1 tablespoon	15ml	Chile powder
		Juice from 1 lime
1/2 cup	118ml	Olive oil
1 tablespoon	15ml	Cilantro - finely chopped
		Salt and pepper to taste
		Texas Gremolata
2 tablespoons	30ml	Lime zest - finely chopped
2 tablespoons	30ml	Garlic - finely chopped
1 cup	16g / 0.6oz	Cilantro - finely chopped

Recipe Instructions

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl until well blended. Toss the shrimp, using 1/4 cup per pizza. Yield: 3/4 cup (enough for 12 large split shrimp).

Prepare Texas Gremolata: Combine all gremolata ingredients in a small mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats. Yield: 1 1/4 cup (use just 1 teaspoon per pizza).

Assemble Pizza: Make up by layering the ingredients in order listed. Bake at 425F for 15-20 minutes, or until crust is nicely browned.

Source:
Evelyne Slomon, Pizza Today, April 1993.

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