1/3 c Olive oil
2 tb Cider vinegar
1 Green onion; sliced thin
1 tb Dijon mustard
1/4 ts Salt
1 1/2 lb Medium shrimp; cleaned,
- tails off
1 tb Chilli spice mix
4 c Mixed salad greens
6 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 chilli spice
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
Uncle Dirty Dave's Kitchen
MMMMM
... "Familiarity breeds contempt - and children." -- Mark Twain
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