Title: Chile Rubbed Shrimp Vera Cruz Pizza
Categories: Maindish
Yield: 4 Servings

-----------------------------------PIZZA-----------------------------------
1 12-inch pizza shell
8 oz Mozzarella cheese; shredded
4 oz Monterey jack cheese shredde
8 oz Ripe tomatoes; thinly sliced
4 Shrimp (16-20 size); split &
-tossed in 1/4 c chile rub
2 tb Green scallion tops; thinly
-sliced
1 ts Texas gremolata (garnish)

---------------------------------CHILE RUB---------------------------------
2 ts Garlic; finely chopped
1 tb Chile powder
1 Lime; juice of
1/2 c Olive oil
1 tb Cilantro; finely chopped
Salt & pepper to taste

------------------------------TEXAS GREMOLATA------------------------------
2 tb Lime zest; finely chopped
2 tb Garlic; finely chopped
1 c Cilantro; finely chopped

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl until
well blended. Toss the shrimp, using 1/4 cup per pizza. Yield: 3/4 cup
(enough for 12 large split shrimp).

Prepare Texas Gremolata: Combine all gremolata ingredients in a small
mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats. Yield: 1
1/4 cup (use just 1 teaspoon per pizza).

Assemble Pizza: Make up by layering the ingredients in order listed. Bake
at 425'F for 15-20 minutes, or until crust is nicely browned.

Source: Evelyne Slomon, Pizza Today, April 1993.

Date: 20 Jun 96 02:16:26 EDT

From: Linda <72752.746@CompuServe.COM>

MM-Recipes Digest V3 #172

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.