1. Place shrimp in large resealable plastic food storage bag. Combine dressing, mustard, lemon juice, lemon peel, oregano and pepper in 2-cup measure; mix well. Reserve 2 tablespoons marinade; pour remaining marinade over shrimp. Seal bag; marinate in refrigerator 15 minutes. Stir sour cream into reserved marinade; cover and refrigerate.
2. Toss cucumber, tomatoes, onions and feta cheese in medium bowl; set aside.
3. Thread shrimp onto 4 (6-inch) metal skewers. Place skewers on grid. Grill over medium heat 10 minutes or until shrimp are opaque, turning often. Spray pitas lightly on both sides with nonstick cooking spray; grill 1 minute or until brown on both sides.
4. To serve, cut one-third off tops of pitas; discard. Fill pitas evenly with cucumber mixture. Spoon sour cream mixture over cucumber mixture. Serve pitas with shrimp skewers.
Click here for printable version
