Shrimp and Chorizo Flatbreads

Ingredients

• 14 ounces diced tomatoes, drained, 1/4 cup of the juices reserved
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoon white wine vinegar
• 1 teaspoon chopped thyme
• 1 small shallot, minced
• 1 garlic clove, minced
• 2 tablespoons flat leaf parsley (coarsely chopped)
• 2 pinches crushed red pepper flakes
• salt, to taste
• fresh ground pepper, to taste
• 1/2 cup hummus (good-quality prepared hummus)
• 4 pocketless pita breads
• 1/2 cup thinly sliced spicy chorizo sausage (2 ounces)
• 1/2 lb shelled and deveined shrimp, halved lengthwise (medium to large shrimp)
• 1/4 lb manchego cheese, shredded (1 cup)

Directions

1. 1

   Preheat the oven to 500°F and position a rack in the center.

2. 2

   In a medium bowl, mix the drained tomatoes and their reserved juices with the olive oil, honey, vinegar, thyme, shallot, garlic, parsley and crushed red pepper; season with salt and pepper.

3. 3

   Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego.

4. 4

   Make sure the oven is real hot!

5. 5

   Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted.

6. 6

   Transfer the shrimp and chorizo flatbreads to a work surface.

7. 7

   Using a slotted spoon, top with the tomato dressing.

8. 8

   Quarter the flatbreads and serve at once.

9. 9

   **The tomato dressing can be refrigerated overnight. Bring to room temperature before spooning onto the flatbreads.

10. 10

    Enjoy!