In a bowl, combine together sweet chili sauce, orange juice, cilantro, and basil. Whisk until well mixed. Hold refrigerated until service.
Service
Set oven to 400°F. Spread crust with 1/3 cup glaze, leaving a 1/2“ border around the edges. Top with 1/3 cup cheese, 10 shrimp and 1 1/2 teaspoons green pepper.
Bake until cheese is melted and crust is crisp.
Cut as desired, garnish with 1 Tablespoon cilantro leaves, 1/2 teaspoon ginger, and 1/8 teaspoon toasted sesame seeds. Serve.
Chef's Tip!
This flatbread also works well with combinations of, shrimp, crab, cooked and flaked whitefish or grilled calamari.
