Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread

Ingredients

• 15 ounce water-packed artichoke hearts canned
• 15 ounce beans white rinsed drained canned
• 2 tablespoons cilantro leaves fresh chopped
• 1 head garlic cloves peeled
• 2 large tomatoes green
• 4 servings salt and ground pepper black
• 1  jalapeño minced seeded
• 1 tablespoon juice of lemon fresh
• 2 tablespoons juice of lime fresh
• 2 teaspoons olive oil 
• 0.3 cup scallions chopped
• 1 pound shrimp deveined peeled
• 0.3 cup tahini sesame paste

Equipment

• food processor
• bowl
• frying pan
• oven
• aluminum foil

Directions

1. Flatbread, for serving
2. Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until tender.
3. Meanwhile, in a food processor, combine beans, artichoke hearts, tahini, and lemon juice. Process until blended. When garlic is soft, add half of the cloves (about 1/3 cup) to bean mixture and process until smooth. Set aside. Reserve remaining roasted garlic (about 1/3 cup) for another recipe. Set hummus aside.
4. In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice. Season, to taste, with salt and black pepper.
5. Heat oil in a large skillet over medium heat.
6. Add shrimp and cook 3 minutes, until cooked through or opaque.
7. Spoon salsa verde onto a serving platter and top with shrimp.
8. Sprinkle scallions over top, if desired.
9. Serve hummus and flatbread on the side.