1 12-inch pizza shell
8 oz Mozzarella cheese, shredded
4 oz Monterey jack cheese shredde
8 oz Ripe tomatoes, thinly sliced
4 Shrimp (16-20 size), split
-& tossed in 1/4 c chile rub 2 tb Green scallion tops, thinly
-sliced 1 ts Texas gremolata (garnish)
2 ts Garlic, finely chopped
1 tb Chile powder
Juice from 1 lime 1/2 c Olive oil
1 tb Cilantro, finely chopped
Salt & pepper to taste
2 tb Lime zest, finely chopped
2 tb Garlic, finely chopped
1 c Cilantro, finely chopped
Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl 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. Assemble Pizza: Make up by layering the ingredients in order listed. Bake at 425’F for 15-20 minutes, or until crust is nicely browned. Source: Evelyne Slomon, Pizza Today, April 1993.