SHRIMP AND CHORIZO FLATBREADS

Shrimp and Chorizo Flatbreads image

Provided by @MakeItYours

Number Of Ingredients 15

One 14-ounce can diced tomatoes, drained, 1/4 cup of the juices reserved
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1 tablespoon white wine vinegar
1 teaspoon chopped thyme
1 small shallot, minced
1 garlic clove, minced
2 tablespoons coarsely chopped flat-leaf parsley
Pinch of crushed red pepper
Salt and freshly ground pepper
1/2 cup prepared hummus
4 pocketless pita breads
1/2 cup thinly sliced chorizo (2 ounces)
1/2 pound shelled and deveined raw medium shrimp, halved lengthwise
1/4 pound Manchego cheese, shredded (1 cup)

Steps:

Preheat the oven to 500° and position a rack in the center. In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper. Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego. Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted. Transfer the shrimp and chorizo flatbreads to a work surface. Using a slotted spoon, top with the tomato dressing. Quarter the flatbreads and serve at once.