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SANDWICHES:
Shrimp Salad Pitas
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Shrimp
Salad Pitas |
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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 |
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Modified from California Sol
Food: Casual Cooking from the Junior League of San Diego |
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Ratings:
***Hey,
This one's a keeper!- would
make it again. "Nice refreshing lunch!"
-Philadelphia, PA
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