Baja Shrimp Grilled Pizza
- 1 (1 ounce) package McCormick Grill Mates Baja Citrus Marinade
- 14 cup plus 1 tablespoon olive oil, divided
- 14 cup orange juice
- 1 lb large shrimp, peeled and deveined
- 12 red bell pepper, cut into 2-inch wide strips
- 12 yellow bell pepper, cut into 2-inch wide strips
- 1 small zucchini, sliced lengthwise into 1/2-inch thick slices
- 1 lb fresh pizza dough
- 1 (8 ounce) can pineapple rings, drained, cut into bite-size pieces
- 2 cups shredded monterey jack cheese, divided
- Mix Marinade Mix, 1/4 cup of the oil and orange juice in small bowl.
- Place shrimp and vegetables in 2 separate large resealable plastic bags.
- Add 1/2 the marinade to each bag; turn to coat well.
- Refrigerate 15 minutes.
- Remove shrimp and vegetables from marinade.
- Discard any remaining marinade.
- Thread shrimp onto skewers.
- Grill vegetables over medium heat 6 to 8 minutes or until tender-crisp.
- Grill shrimp kabobs 5 to 7 minutes or until shrimp turn pink, turning occasionally.
- Cut into vegetables into bite-size pieces.
- Remove shrimp from skewers.
- Stretch or roll dough on floured baking sheet to a 12- to 14-inch round, about 1/4-inch thick.
- Brush top of dough with remaining 1 tablespoon oil.
- Place oiled-side down on the grill.
- Close lid.
- Grill over medium heat 1 to 2 minutes or until grill marks appear on the bottom of the crust.
- Carefully flip crust over using tongs or spatula.
- Layer crust with 1/2 of the cheese, grilled shrimp, vegetables, remaining cheese and pineapple.
- Close lid.
- Grill 3 to 4 minutes longer or until cheese is melted and crust is browned.
- (Check pizza often to avoid burning.
- Rotate pizza, if necessary.)
- Slide pizza onto baking sheet.
- Sprinkle with mint, if desired.
- Slice and serve immediately.
grill, olive oil, orange juice, shrimp, red bell pepper, yellow bell pepper, zucchini, fresh pizza dough, pineapple rings, shredded monterey jack cheese
Taken from www.food.com/recipe/baja-shrimp-grilled-pizza-517210 (may not work)