Shrimp and Chorizo Flatbreads

Chef Way Garces' recipe found in "Chef Recipes Made Easy" Food & Wine Magazine, August 2006 edition shows us how to use these wonderful pitas in place of the coca dough he would normally use. He also cooks dried garbanzos for the bean puree - we chose a good-quality prepared hummus, fresh shrimp and spicy slices of Spanish chorizo! Serve with a spicy, medium-bodied Tempranillo: 2001 Bodegas Montecillo Crianza. These were great when we made them when we had our mock-elections here at the home, they were very tasty.

• Ready In: 30 mins
• Serves: 16

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. Preheat the oven to 500°F and position a rack in the center.
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. Spread the hummus on the pita breads and top with the chorizo, shrimp and Manchego.
4. Make sure the oven is real hot!
5. Bake directly on the oven rack for about 4 minutes, or until the shrimp are cooked and the cheese is melted.
6. Transfer the shrimp and chorizo flatbreads to a work surface.
7. Using a slotted spoon, top with the tomato dressing.
8. Quarter the flatbreads and serve at once.
9. **The tomato dressing can be refrigerated overnight. Bring to room temperature before spooning onto the flatbreads.
10. Enjoy!