Ingredients
3/4
cup lightly packed fresh parsley leaves
1/2
cup apricot preserves
1/3
cup reduced-sodium soy sauce
4
tablespoons fresh lemon juice
2
teaspoons fresh lime juice
1/2
teaspoon ground mustard
1/2
teaspoon ground ginger
3/4
lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
3/4
cup lightly packed fresh cilantro
1/2
cup lightly packed fresh mint leaves
1/4
cup Crisco® 100% Extra Virgin Olive Oil
3
cloves garlic
1/4
teaspoon salt
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
1
cup shredded red cabbage
2/3
cup shredded carrot
1/4
cup cashews, halves and pieces, coarsely chopped
Preparation
Chop 2 tablespoons of the parsley leaves; set aside. In 1-quart saucepan, stir together apricot preserves, soy sauce, 2 tablespoons of the lemon juice, lime juice, mustard and ginger. Cook and stir over medium heat until slightly thickened, about 5 minutes. Stir in 2 tablespoons chopped parsley and shrimp. Transfer to bowl; set aside.
To make fresh herb dressing, in food processor or blender, combine remaining parsley leaves, cilantro, mint, olive oil, garlic, salt and remaining 2 tablespoons lemon juice. Cover; process until herbs are finely chopped, scraping down side of bowl if necessary. Set aside.
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper or spray with Crisco® Original No-Stick Cooking Spray. Unroll pizza crust dough. Cut dough in half lengthwise and crosswise, forming 4 rectangles. Place on cookie sheet.
Bake 4 minutes. Turn dough over; bake an additional 4 to 6 minutes or until light golden brown. With tongs, transfer warm pizza crusts to 4 (2 1/2- to 3-inch diameter) drinking glasses, draping crust lengthwise to form “U” shape.
With slotted spoon, remove shrimp from marinade; discard marinade. To make each wrap, spread about 2 tablespoons herb dressing evenly over inside of wrap; top with 1/4 cup of cabbage, about 2 tablespoons carrot and 1/4 of the shrimp. Sprinkle each with cashews. Fold long edges together to form wrap.
