Shrimp Flat Bread with Chickpea Puree and Cilantro Pesto

Ingredients

Flat bread:

• 1 1/2 cups warm water
• 1/2 teaspoon dry yeast
• 4 cups all purpose flour
• 1/2 teaspoon salt
• 2 tablespoons oil

Directions

Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour. Put sponge in the bowl of a standing electric mixer. Using the dough hook, add the salt and oil, then flour 1/2 cup at a time to form a dough. Remove from bowl and knead until smooth. Place in a clean oiled bowl and let rise, slowly, about 2 1/2 hours. Divide dough into 4 balls, let rise again for 1/2 hour and roll out. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on 1 side until golden brown then turn over and grill on the other side.

Chickpea Puree:

• 2 cups cooked chickpeas
• 3 cloves garlic
• 1/4 cup finely chopped red onion
• 2 tablespoons fresh lime juice
• 1 teaspoon chipotle puree
• 1 tablespoon honey
• 1/2 cup olive oil
• Salt and freshly ground pepper
• 1/2 cup tahini

Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.

Cilantro Pesto:

• 2 cups cilantro leaves
• 4 spinach leaves
• 1 tablespoon pine nuts
• 3 cloves garlic
• 3 tablespoons Parmesan cheese
• 3 tablespoons fresh lime juice
• 1/4 cup olive oil
• Salt and freshly ground pepper

Place all ingredients in a food processor and process until smooth. Season with salt and pepper to taste.

Grilled Shrimp: 16 large shrimp olive oil Salt and freshly ground pepper Heat grill pan until smoking. Brush shrimp with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side.

Assembly: Grilled flat bread Chickpea Puree 8 ounces soft goat cheese, crumbled Grilled Shrimp Cilantro pesto Chopped cilantro Finely diced red pepper

Spread 1/4 cup of the chickpea puree over each flat bread. Sprinkle with some of the goat cheese. Place 4 shrimp on each flat bread and top each shrimp with 1 teaspoon of the pesto. Garnish with chopped cilantro and finely diced red pepper.