Flatbread with Grilled Red Peppers, Shrimp, Arugula and Avocado
1 naan flatbread
60 ml commercial Alfredo sauce
1 grilled red pepper, sliced into strips
15 ml olive oil
5 raw shrimp, peeled
1 avocado, quartered
A few arugula leaves
Fleur de sel and fresh pepper to taste
½ grilled lemon
Brush the bread with the Alfredo sauce. In a skillet over high heat, sauté the shrimp in the olive oil and arrange on the bread. Add the red pepper slices. Bake in a 300˚F oven for 5 minutes. Add the avocado pieces and arugula leaves. Season and drizzle a little olive oil over top. Serve with the grilled lemon.
CHEF'S TIP: Garnish with grated cheese and top off your presentation with a few slices of smoked salmon.