Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS |
⅓ cup | Olive oil |
2 tablespoons | Cider vinegar |
1 \N | Green onion; sliced thinly |
1 tablespoon | Dijon mustard |
¼ teaspoon | Salt |
1½ pounds | Medium shrimp; cleaned |
1 tablespoon | Chili powder |
4 cups | Mixed salad greens |
6 \N | Pita pockets; from a 12-oz package |
Whisk together the oil, vinegar, scallion, mustard, and salt until well combined. Pour half the dressing into a small bowl and reserve.
Toss the shrimp and chili powder with the remaining dressing until well coated. Grill for about five minutes or just until opaque.
Remove; set aside to cool. Toss the salad greens with the remaining dressing. Fill each pita pocket with salad greens. Top with shrimp.
Serves 6
NOTE: Shrimp can be cooked under a broiler ahead of time and kept cool until time to assemble.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...