 Greek Island Shrimp Pita Pockets
Makes 4 servings
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Ingredients
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1
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pound large raw shrimp, shelled and deveined
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1/2
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cup Italian salad dressing
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3
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tablespoons French's® Spicy Brown Mustard
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2
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tablespoons fresh lemon juice
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2
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teaspoons grated lemon peel
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1
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teaspoon dried oregano leaves
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1/8
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teaspoon black pepper
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2
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tablespoons reduced-fat sour cream
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1
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cup chopped seeded cucumber
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1
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cup chopped plum tomatoes
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2
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green onions, thinly sliced
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1/2
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cup (2 ounces) crumbled feta cheese
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4
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pita bread rounds
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Olive oil-flavored nonstick cooking spray
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Prep Time
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25 minutes
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Marinate Time
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15 minutes
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Cook Time
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10 minutes
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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.
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2. Toss cucumber, tomatoes, onions and feta cheese in medium bowl; set aside.
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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.
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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.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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