Grilled shrimp in pita pockets
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Cider vinegar |
| 1 | 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 | Pita pockets; from a 12-oz package | |
Directions
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@...