1 12-inch pizza shell

8 oz Mozzarella cheese, shredded

4 oz Monterey jack cheese shredde

8 oz Ripe tomatoes, thinly sliced

4 Shrimp (16-20 size), split

-& tossed in 1/4 c chile rub 2 tb Green scallion tops, thinly

-sliced 1 ts Texas gremolata (garnish)

2 ts Garlic, finely chopped

1 tb Chile powder

Juice from 1 lime 1/2 c Olive oil

1 tb Cilantro, finely chopped

Salt & pepper to taste

2 tb Lime zest, finely chopped

2 tb Garlic, finely chopped

1 c Cilantro, finely chopped

Prepare Chile Rub: Combine all rub ingredients in a small mixing bowl 3/4 cup (enough for 12 large split shrimp).

Prepare Texas Gremolata: Combine all gremolata ingredients in a small mixing bowl. Use on top of pizzas, chile, pastas, or BBQ meats. Assemble Pizza: Make up by layering the ingredients in order listed. Bake at 425'F for 15-20 minutes, or until crust is nicely browned. Source: Evelyne Slomon, Pizza Today, April 1993.