Moroccan-Spiced BBQ Shrimp Flatbread

4 Servings

32 MIN


0-15 min


22 MIN


¼ cup

Heinz Tomato Ketchup

1 tbsp


½ tsp

ras el hanout spice mix


uncooked colossal shrimp (16–20 count), peeled and deveined


flatbread (250 g)

¼ cup

Heinz Garlic Aioli, divided

1 cup

baby arugula

½ cup

cherry or grape tomatoes, halved


Step 1

Heat barbecue to medium-high heat. Mix ketchup, honey and spice mix in medium bowl; reserve 2 tbsp in small bowl and set aside. Add shrimp to remaining mixture; toss to coat. Let stand 5 minutes.

Step 2

Thread shrimp onto 2 skewers. Grill shrimp and flatbread 2 - 4 min., turning once, until shrimp is cooked through and flatbread is toasted.

Step 3

Transfer flatbread to platter; spread with 2 tbsp of the aioli. Top with arugula and tomatoes. Remove shrimp from skewer and arrange over flatbread. Drizzle with remaining aioli.

Step 4

Tip: Ras el hanout is a mix of spices including cardamom, cumin, ginger, chili and sweet spices, like cinnamon and cloves. You can often find it prepared in the spice aisle, but you can easily swap it with another spice mix, like garam masala or curry powder, if desired.