INGREDIENTS
2 1/2 TBSP. extra-virgin olive oil, divided
2 TBSP. butter
5 cloves garlic, minced
Pinch crushed red pepper flakes, plus more for garnish
1 1/2 lbs. large shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
Juice and zest of 1 lemon
1 large store-bought flatbread
2 cups. shredded mozzarella cheese
Chopped fresh parsley, for garnish
DIRECTIONS
Preheat oven to 400-degrees.
In a large skillet over medium-high heat, add 2 TBSP oil and butter.
Add garlic and cook until fragrant, 1 minute.
Add red pepper flakes and continue to cook, 1 minute more.
Add shrimp and season with salt and pepper.
Sear 2 minutes per side.
Deglaze pan with lemon juice until most of the liquid has evaporated, then remove from heat.
Place flatbread on a baking sheet and brush with remaining 1/2 TBSP oil.
Sprinkle with 1 1/2 cups mozzarella and top with shrimp mixture.
Top with remaining mozzarella and bake until cheese is melted and flatbread is golden, 12 to 15 minutes.
Garnish with red pepper flakes, parsley, and lemon zest.
