Makes 16 / Citrus-flavored, bite-size appetizers. Prep tip: Because it’s a little tricky to transfer loaded crusts to the grill one at a time, assemble these little pizzas on a metal screen or rack that can go directly on the grill.

16 large, raw shrimp, peeled

5 tablespoons extra-virgin olive oil, divided

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 cloves garlic, minced or finely grated

Zest of 1 lemon

¼ teaspoon crushed red pepper flakes

¼ cup chopped fresh mint

1 tablespoon minced fresh chives

1 tablespoon minced fresh tarragon

1 small shallot, minced

1 tablespoon capers, rinsed and minced

Juice of 1 lemon

Pizza dough, rolled into sixteen 2-inch crusts

1. Using a small, sharp knife, cut down the inside curve of each shrimp, but not all the way through. Open shrimp flat. Remove dark vein.

2. In a bowl, combine 2 tablespoons olive oil, salt, pepper, garlic, lemon zest, and red pepper flakes. Add shrimp, toss, and refrigerate for 2 hours.

3. In a small bowl, combine remaining 3 tablespoons olive oil and all green herbs, stirring to coat. (The oil prevents herbs from discoloring.) In a second small bowl, mix shallot and capers with lemon juice. Just before assembling, combine herbs with caper mixture. Season to taste with salt and pepper.

4. Preheat grill. Roll out sixteen 2-inch crusts. Smear about 1 heaping teaspoon herb mixture on each crust. Top with one shrimp. Place pizzas on a metal screen or rack; then place rack on grill. Cover and cook until shrimp is opaque, about 4 minutes.

PER SERVING (1): 94 cal, 43% fat cal, 5g fat, 1g sat fat, 11mg chol, 3g protein, 11g carb, 1g fiber, 178mg sodium