2 naan flatbreads
1 tablespoon olive oil, plus more for brushing
1 pound peeled and deveined shrimp (16/20 count)
1 tablespoon honey
1 tablespoon adobo sauce from canned chipotles
1 teaspoon kosher salt
1 teaspoon chili powder
2 cloves garlic, minced
Freshly ground black pepper
1 lime, juiced
8 ounces Monterey Jack cheese, freshly grated
1 cup diced pineapple
1/2 cup sour cream
1/2 teaspoon ground cumin
1 medium avocado, halved, pitted and peeled
4 ounces crumbled feta
1/4 cup fresh cilantro leaves
Preheat the oven to 425 degrees F.
Put the flatbreads on a baking sheet and brush with olive oil. Bake until lightly browned, 1 to 2 minutes. Set aside on the baking sheet. Leave the oven on.
Heat a cast-iron skillet over medium-high heat.
To a mixing bowl, add the shrimp, olive oil, honey, adobo, salt, chili powder, garlic, some pepper and half of the lime juice. Toss to combine. Saute the shrimp in the hot skillet until cooked through, about 3 minutes.
Layer 3 ounces of the Monterey Jack on each flatbread, then divide the pineapple and shrimp between each. Top with a sprinkle of the remaining Monterey Jack. Bake until the cheese melts and begins to brown, about 3 minutes.
Meanwhile, add the sour cream, cumin, avocado and remaining lime juice to the bowl of a food processor fitted with a blade attachment or a blender. Process until smooth.
Garnish the flatbreads with the feta, a generous drizzle of the avocado-cream mixture and the cilantro. Move the flatbreads to a cutting board, cut into wedges and enjoy.
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