Grilled Shrimp, Onion & Tomato Pizza with Lemon-Parsley Mixed Greens

Directions

1. Preheat the oven to 450°F and line a baking sheet or have it ready.
2. Wash and dry the produce; if the mixed greens are pre-washed, skip that step.
3. If using frozen shrimp, thaw briefly in a colander under cold water and pat dry with towels.
4. Spread shrimp on a plate, drizzle with a little oil, and season on both sides with the included spices; set aside.
5. Place a grill pan or regular skillet over medium-high heat and let it warm up.
6. Peel the onion, cut it lengthwise into 1-inch wedges, and add to the hot pan with the shrimp; cook, turning occasionally, until shrimp are opaque and onion is tender, about 4–5 minutes. Transfer to a clean plate.
7. Mince the garlic and place it in a medium bowl. Remove parsley leaves from the stems, discard stems, and mince the leaves into the same bowl.
8. Juice the lemon into the bowl and whisk in the olive oil, Dijon mustard, salt, and pepper to make the dressing.
9. Halve the grape tomatoes and set them aside.
10. Arrange flatbreads on the baking sheet; top with the shrimp, onion, tomatoes, and feta cheese. Sprinkle with oregano and crushed red pepper.
11. Bake until the cheese starts to melt, about 4–5 minutes, then transfer to a cutting board and cut into wedges. Toss the mixed greens with the dressing in the bowl.
12. Divide the warm pizza and salad between plates and serve.