3/4 cup
2 tablespoons DF RED CHILI GARLIC OIL (L)
1 can Pillsbury® thin pizza crust
10 oz uncook deveined peeled shrimp
1/4 cup Orange Marmalade Medley
2 cups shredded Italian cheese blend (8 oz)
1/2 cup chopped fresh cilantro
Heat oven to 425ºF. Spray large cookie sheet with No-Stick Cooking Spray.
In small bowl beat peanut butter, marmalade, chili garlic paste and 1/4 cup hot water until blended.
Add 2 tablespoons of the peanut butter mixture to shrimp; stir thoroughly to coat.
Spread remaining peanut butter mixture over crust to within 1/4 inch of edges.
Spread remaining peanut butter mixture over crust to within 1/4 inch of edges.
Bake 6 to 8 minutes longer or until cheese is melted and crust is deep golden brown.
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