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OCEANS 97 SHRIMP, CAPER, AND RED ONION PIZZETTAS

Ingredients

6 mini naan flat breads

1, 5-ounce can Oceans 97 New Orleans BBQ Shrimp Pate

¼ cup mascarpone cheese

½ cup red onion, finely chopped

½-pound raw medium size shrimp, peeled and deveined

2 tablespoons capers, drained

1 cup mozzarella cheese

½ cup parmesan, shaved

1 tablespoon fresh parsley, chopped

Instructions

Preheat oven to 400 degrees.

Cover a rimmed baking sheet with foil and coat with non-stick cooking spray.  Place the naan flatbreads on the baking sheet in a single layer.

Combine the shrimp pate, mascarpone, and ¼ cup of the onion in small bowl.  Evenly divide this mixture and spread a layer on each of the flatbreads.  Lay 3 or 4 of the raw shrimp on top of the sauce to cover. Sprinkle about 1 teaspoon of the capers over the shrimp followed by the mozzarella cheese.

Bake for 7-10 minutes until the shrimp are pink and the cheese is melted and lightly browned.

Let rest for 5 minutes.  Top evenly with the remaining red onion and the shaved parmesan.  Garnish with chopped parsley and devour!

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