• Place your Flexiflat® Tray on the top of your Medium perforated baking sheet. 
• Preheat oven to 400F/200C.

PEACH SALSA PREPARATION

• Slice your cabbage using your Mandoline, on the thinnest setting. Set aside directly into your mixing bowl.
  
• Cut peaches into 1/4 - 1/2 inch cubes, add them to your cabbage.
• Cut your red pepper into quarters. Transfer it directly into your Eco Chop. Add the red onion, garlic and cilantro. Give it a few pulls to chop it to your liking. Add it to your preparation.
  
• Squeeze the lime with the citrus press. Add the lavender honey. Toss all salsa ingredients together. Chill in the freezer while the shrimp are cooking.
  

SHRIMP SEASONING PREPARATION

• Place the shrimp directly on your Flexiflat™. Sprinkle the lime olive oil, roasted garlic and chive herb blend, season with salt and pepper (To taste). Toss to coat and arrange in a single layer.
  

BAKE!

• Bake for 8 minutes at 400F/200C. (Every oven heats differently, monitor your shrimp from 6min). The shrimp are ready when the Digital Thermometer registers 120F/50C. 
  

WARM TORTILLAS

• Place your Small Round Flexipan® Mold on the top of a microwave safe plate. Add your tortillas and cover with the Octagonal Bonmat. Heat for a few seconds just enough to warm them.

ASSEMBLY

• Place the tortillas flat on your service platter. Sprinkle about 1/4 cup of sliced cabbage/peach salsa on each tortilla. Top with 3 shrimp. Garnish with fresh cilantro and/or lime wedge. Enjoy and Bon Appétit!