This grilled flatbread is topped with farm fresh veggies, grilled buffalo shrimp, blue cheese crumbles and drizzled with a guilt-free creamy dressing. Great as an appetizer to share or entree.

Serves 4

Instructions:

1. Preheat grill to medium high.
2. Skewer shrimp onto bamboo skewers. In a small bowl whisk together garlic and buffalo sauce and brush over shrimp, thoroughly coating.
   
3. Grill shrimp for 6-8 minutes, flipping once, or until shrimp are cooked. Refrigerate until ready to serve.
   
4. Brush pita or naan with olive oil and grill for 1-2 minutes or until toasted and grill marks form. Set aside until ready to serve.
   
5. In a medium bowl whisk together yogurt, sour cream, garlic, onion, lemon juice, salt and pepper until blended. Keep refrigerated until ready to serve.
6. Distribute salad ingredients evenly to grilled flatbreads, top with shrimp and drizzle with dressing. Slice flatbreads and serve.
   

Tip: Dressing can be made ahead of time and stored for a week in the fridge. Add more buffalo sauce for spicier shrimp.