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Nice, light lunch...
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1½ lbs |
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small,
cooked shrimp |
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3 Tbs |
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drained
capers |
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zest of one
lemon |
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3 to 4 Tbs |
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light
mayonnaise |
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1 Tbs |
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chopped
fresh dill |
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¼ tsp |
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coarse salt |
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¼ tsp |
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freshly
ground black pepper |
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3 round |
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pitas |
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6 leaves |
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Boston
lettuce |
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½ medium |
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cucumber,
thinly sliced |
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½ medium |
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red bell
pepper, sliced into thin strips |
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½ rib |
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celery,
finely chopped |
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tabasco to
taste |
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1 |
Mix shrimp, capers,
lemon zest and mayonnaise- mix well. Stir in dill, salt
and pepper. Chill, covered, until serving time. |
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2 |
To serve, cut pita
rounds into halves to form pockets. Line each pocket
with 1 lettuce leaf and fill with shrimp salad. Top each
with cucumber, bell pepper, celery and a splash of hot
sauce. |
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Yield: 6 half- pita
sandwiches |
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Recipe Source |
| Modified
from California Sol Food: Casual
Cooking from the Junior League of San Diego |
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