Ingredients :
- 4 bacon strips
- 1/2 pound uncooked shrimp, peeled and deveined
- 1 package naan flatbreads
- 1/2 cup barbecue sauce
- 3 ounces crumbled goat cheese
- 2 tablespoons honey
- 1/2 cup fresh baby arugula
Directions :
- Preheat oven to 350°F. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
- Add shrimp to drippings; cook and stir over medium-high heat until shrimp almost turn pink, 2-3 minutes. Remove from the heat.
- Arrange flatbread in a 15x10x1-in. baking pan. Top with barbecue sauce, shrimp, bacon and goat cheese. Drizzle with honey. Bake until naan edges are browned and cheese is partially melted, 8-10 minutes. To serve, cut each flatbread in half. Top with arugula.
