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@...

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