Floating Olive Branch
Smoky Shrimp Flatbread Salad


Smoky Shrimp: 

8 oz fresh shrimp, peeled 

1 tablespoon Arbequina Extra Virgin Olive Oil 

1 teaspoon Smoked Paprika 

1/4 teaspoon Fleur de Sel 


Garlic Parmesan Flatbread:

2 each naan flatbread 

1 tablespoon Arbequina Extra Virgin Olive Oil 

2 garlic cloves, peeled and minced 

4 tablespoon pecorino or parmesan, grated 


Salad Dressing:

3 tablespoons sour cream 

1 tablespoon Sicilian Lemon White Balsamic Vinegar 

1 tablespoon Mango Infused Fruit Vinegar 

1 tablespoon Arbequina Extra Virgin Olive Oil 

1/2 teaspoon Chimichurri Seasoning Blend 

1/2 teaspoon fresh garlic, peeled and minced 

Pinch of Smoked Paprika 

Fleur de Sel and black pepper 



1 cup baby arugula 

1 cup red cabbage, shredded 

1 cup green cabbage, shredded 

1/2 cup cherry tomatoes 

2 bacon slices, cooked and chopped 

2 hard boiled eggs, peeled and halved 

1/2 avocado, peeled and cut into wedges 

2 tablespoons fresh scallions, chopped 



Preheat oven to 350°F and line a large baking sheet with aluminum foil. Place shrimp in a medium bowl and season with olive oil, paprika, and salt; toss to coat. Place the seasoned shrimp on half of the prepared baking sheet. Place naan on the other half of the baking sheet and brush with olive oil. Evenly sprinkle the naan with garlic and cheese and place in the oven. Bake for 12-15 minutes or until the shrimp are cooked, and the naan is golden brown and slightly crisp. While the shrimp and naan are baking, place sour cream, balsamic, fruit vinegar, olive oil, chimichurri, garlic, and smoked paprika in a medium bowl, whisk until blended, and season the dressing to taste with salt and pepper. Divide naan between plates and top with arugula, red cabbage, green cabbage, cherry tomatoes, bacon, eggs, avocado, scallions, and shrimp. Drizzle with salad dressing or serve salad dressing on the side.