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Ingredients:
6 Tbsp extra-virgin olive oil, divided
1/4 cup orange juice
1 pkg Urban Accents Cayman Citrus Heat Dryglaze
2 lbs large shrimp, peeled and deveined
1 red bell pepper, cut into 2-inch wide strips
1 yellow bell pepper, cut into 2-inch wide strips
1 small zucchini, sliced lengthwise into 1/2-inch thick slices
1 lb pizza dough or prepared 12-inch thin pizza crusts
1 8-oz can pineapple rings, drained and cut into bite-size pieces or fresh pineapple cut into bite-sized pieces
2-3 cups shredded Monterey Jack cheese, divided
Directions: In small bowl, combine, 4 Tbsp oil, orange juice and Cayman Citrus Heat Dryglaze. Place shrimp and vegetables in 2 separate large resealable plastic bags. Pour 1/2 of spiced liquid mixture in each; seal and turn to coat well. Let sit for 20 minutes. Remove shrimp and vegetables from marinade; discard any remaining marinade.
Preheat grill to medium heat. Grill vegetables and shrimp 6-8 minutes turning occasionally. Vegetables should be tender-crisp and shrimp should turn pink. Remove from heat and cut vegetables into bite-size pieces.
If using dough, stretch or roll dough on floured surface to form two 10-inch discs, about 1/4-inch thick. Brush tops of dough discs or prepared crusts with 1 Tbsp oil; place discs oil-side down on grill and close lid. Grill over med heat 1-2 minutes or until grill marks appear on the bottom of the crust. Carefully flip crust over using tongs or spatula. Brush uncooked sides of crusts with remaining oil. Sprinkle with 1/2 of cheese, grilled shrimp and vegetables, remaining cheese and pineapple chunks. Make sure cheese is spread evenly so that is melts easily. Close lid and grill 3-4 min longer or until cheese melts and crust is light brown. Check often to avoid burning. Slide cooked pizza onto baking sheet; slice and serve immediately.
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