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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Thread shrimp on 4 long metal skewers, leaving a 1/4-inch space between shrimp. In a small bowl combine olive oil, salt and crushed red pepper. Brush oil mixture over shrimp, pineapple and green onions.
For a charcoal grill, grill shrimp, pineapple and onions directly over medium-hot coals for 5 to 8 minutes or until shrimp are opaque and pineapple and onions are nicely charred, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium-high. Place shrimp, pineapple, and onions on grill rack. Cover and grill as above.) Coarsely chop shrimp, pineapple and onions.
Place naan on the grill rack. Grill for 1 minute or until lightly toasted. Turn and sprinkle with Manchego cheese and blue cheese. Top with shrimp, pineapple and onions. Cover and grill for 3 to 4 minutes or until cheese is melted and bottom crusts are toasted. Remove pizzas from grill. Sprinkle with thinly sliced basil and drizzle with honey. If desired, top with basil leaves.