Yield: 6 Servings
|\N \N||-JUDI M. PHELPS|
|⅓ cup||Olive oil|
|2 tablespoons||Cider vinegar|
|1 \N||Green onion; sliced thinly|
|1 tablespoon||Dijon mustard|
|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.
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@...