Citrus Thai Shrimp Wrap

Winter citrus fruits just sparkle, don’t they? A couple years ago, in January, I visited some good friends in Phoenix. It seriously was the best decision of my life! My plane got cancelled due to weather a couple times, but I finally made it and landed in what felt like heaven. My goodness, the sun- how it shined that January. Such a stark contrast to what was one of the worst documented winters in my hometown. We hiked, we walked, we grilled flatbread pizzas outside, we drank wine, all in perfect weather.

In the early mornings, because I was up earlier than everyone due to the time change, I’d walk through the sleepy little neighborhood, and soon enough realized that most of the houses’ backyards were filled with citrus trees that would hang way down over the fences in the alleys, just begging to be picked. I started carrying bags with me on those walks, filling them with huge grapefruits, blood oranges, lemons, and tangelos. I’d bring them back, juice ‘em, and that was how we started the day. It was heavenly.

When I left, I stuffed as many grapefruit as I could into my duffel bag to take back home. It made the space around me in the plane smell fabulous. I’m sure the flight attendants were used to people doing that every winter. I just couldn’t help myself. Those grapefruits tasted better than any I’ve ever had, since. But maybe it was because of the sunny memories with friends and the fact that they were free, picked in an alley!

Either way, this flatbread recipe shines with in-season citrus segments and lots of low-calorie shrimp. A perfect reminder that food eaten seasonally tastes the best. Enjoy!

-Amy at Flatout