Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 1 pkg. McCormick Grill Mates Baja Citrus Marinade
• 1/4 up plus 1 Tbsp. olive oil, divided
• 1/4 cup orange juice
• 1 lb. shrimp, peeled and deveined
• 1/2 each red and yellow bell peppers, cut into 2-inch wide strips
• 1 small zucchini. sliced lengthwise into 1/2-inch thick slices
• 1 prepared thin pizza crust (12-inch)
• 1 can (8 oz.) pineapple rings. drained, cut into bite-size pieces
• 2 cups shredded Monterrey Jack cheese, divided

Directions

1. Mix marinade mix, 1/4 cup of the oil an orange juice. Place shrimp an vegetables in 2 separate large resealable plastic bags. Add 1/2 the marinade to each bag; turn to coat well. Refrigerate 15 minutes. Remove shrimp an vegetables from marinade. Discard any remaining marinade. Thread shrimp onto skewers.

2. Grill vegetables over medium heat 6 minutes or until tender-crisp. Grill shrimp kabobs 5 minutes or until shrimp turn pink, turning occasionally. Cut vegetables into bite-sixe pieces. Remove shrimp from skewers.

3. Brush top of crust with remaining 1 Tbsp. oil. Place oiled-side down on the grill. Close lid. Grill over medium heat 1 minute or until grill marks appear on bottom of crust. Carefully flip crust over using tongs. Layer crust with 1/2 of the cheese, shrimp, vegetables, remaining cheese and pineapple. Close lid. Grill 3 minutes longer or until cheese is melted and crust is browned. (Check pizza often to avoid burning.) Slide pizza onto baking sheet. Slice and serve.

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