Honey and oregano bring a complex flavor to the shrimp that top the lemon-scented hummus and garlic crackers.
| Total: | 25 min |
| Cook: | 25 min |
| Yield: | 24 topped crackers |
Ingredients
- 12 small fresh or frozen shrimp (about 5 oz.)
- 1 tablespoon olive oil
- 1 teaspoon honey
- 3/4 teaspoon dried oregano leaves
- 1/2 teaspoon kosher salt
- Dash freshly ground black pepper
- 4 thin slices lemon
- 1/2 cup prepared classic hummus
- 1 teaspoon grated lemon peel
- 24 Keebler ® Town House ® Flatbread Crisps – Roasted Garlic crackers
Instructions
- 1. Thaw shrimp, if frozen. Peel, devein and remove tails from shrimp. In medium bowl toss together shrimp, olive oil, honey, oregano, salt and pepper.
- 2. Preheat grill pan* over high heat. Add shrimp. Cook over high heat about 3 minutes or until shrimp turn opaque and grill marks appear, turning once after 2 minutes. Remove from pan. Cool slightly. Crosswise cut each shrimp in half. Set aside.
- 3. Place lemon slices on grill pan. Cook over high heat for 2 to 4 minutes or until beginning to brown, turning once. Remove from pan. Cut each slice into 6 segments.
- 4. In small bowl stir together hummus and lemon peel. Spread about 1 teaspoon of hummus mixture on each KEEBLER TOWN HOUSE Flatbread Crisps – Roasted Garlic cracker. Top each with piece of shrimp and lemon segment.
- *NOTE: A large nonstick skillet may be substituted for the grill pan. If using a skillet, reduce cooking temperature to medium-high. No grill marks will appear.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 42 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 15 mg |
| Sodium | 81 mg |