Go on a quick vacation with these flatbreads topped with exotically spiced shrimp and a hit of Brooklyn Delhi hot sauce. These flatbreads bring flat out flavor to the table.


  • 1 lb. shrimp, peeled and deveined
  • 2 tablespoons Spice Tribe Marrakech Sitar Spice or Masa Mole Spice
  • 2 medium tomatoes, diced
  • 1/2 cup parsley leaves
  • 1/2 cucumber, sliced thin
  • juice of 1/2 a lemon
  • hummus
  • olive oil
  • Brooklyn Delhi Guntur Sannam Hot Sauce
  • pita, naan or any flatbread


    1. Toss the sitar spice with the shrimp until evenly coated.
    2. Heat a little olive oil in a large skillet
    3. Add the shrimp to the pan and fry until thoroughly cooked – turning occasionally.
    4. Toss tomatoes, cucumber, parsley leaves, lemon juice and 2 tablespoons of olive oil, season with salt. 
    5. Warm pita or naan in the oven or a dry skillet. 
    6. Smear a thin layer of hummus on each flatbread, top with tomato mixture, shrimp and Brooklyn Delhi Guntur Sannam Hot Sauce.

Pro Tip: Drizzle over a little of that aromatic olive oil you cooked the shrimp in! 

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