"Shrimp Scampi" Pita Pizza with Cucumber, Bell Pepper & Romaine Salad

Directions

1. Preheat the oven to 425°F and set out a baking sheet. Wash the produce and pat dry as needed.
2. If shrimp are frozen, thaw briefly in a colander under cold water, then pat dry with towels; set aside half the parsley for the pizzas.
3. Strip the parsley leaves from the stems, mince the leaves, and place half in a small bowl. Set the rest aside for finishing the pizzas.
4. In the bowl with minced parsley, whisk in mayonnaise, vinegar, oregano, and salt to form a dressing.
5. Seed and finely dice the bell pepper, then add it to the dressing. Slice the cucumber into thin pieces and add to the bowl as well.
6. Place a skillet over medium heat and let it come up to temperature.
7. Peel and mince the shallot and garlic.
8. When the skillet is hot, melt a small amount of butter and swirl to coat the bottom. Add the shrimp, shallot, garlic, and a pinch of salt and pepper; cook until the shrimp are opaque, about 2–3 minutes.
9. Finish the shrimp by adding lemon zest and lemon juice to the skillet; stir and remove from heat.
10. Coarsely grate the mozzarella cheese.
11. Arrange the pitas on the baking sheet, top with the shrimp and the pan sauce, then sprinkle with the cheese. Bake 4–5 minutes until the cheese melts. Remove and cut into wedges.
12. Chop or tear the romaine; add it to the dressing and other salad veggies, tossing to combine for the salad.
13. To serve, divide the pita pizzas and the salad onto plates, finish the pizzas with the remaining chopped parsley, and enjoy.