Ingredients Weight Measure
Cumin 1 tsp.
Blackened spice powder 1 tsp.
Tamarind paste 2 Tbsp.
Honey 1/4 cup
Lime, juice 1/2 ea.
Classic BBQ sauce 1/4 cup
Water 2 Tbsp.
Unsalted butter 2 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp.


Ingredients Weight Measure
Extra virgin olive oil 2 Tbsp.
Shrimp, peeled and deveined 1 lb.
Salt and pepper to taste
Pre-prepared flatbreads 6 ea.
Feta cheese 5 oz.
Pineapple, large wedges (from 1 pineapple cut lengthwise), grilled 3 ea.
Poblano chiles, seeded, roasted, and cut into strips lengthwise 2 eac.


  1. For Glaze, bring all glaze ingredients to a boil over medium-high heat. Continue to cook for about 20 minutes, or until thickened.
  2. For Shrimp, meanwhile, heat olive oil in a sauté pan. Season shrimp with salt and pepper to taste. Sauté shrimp, 1 minute per side and set aside.
  3. Preheat oven to 450°F. Lay flatbreads flat on a baking sheet and smear the surface of each with glaze, leaving about a half-inch rim around the edges. Top each flatbread with shrimp, feta cheese, pineapple and chiles. Bake in oven for 3-5 minutes, or until edges are crunchy. Remove from oven and serve hot.

Yield: 6 servings