
Send a Meal BlogWednesday, July 16 2014
ingredients
directions
Sauce:
In a medium-size bowl, stir together yogurt, crumbled feta, cucumber and lemon juice. Cover and refrigerate until ready to use.
Shrimp:
Combine olive oil, lemon juice, mint, oregano, garlic, salt and pepper in a large resealable plastic bag. Add shrimp, seal bag and shake to coat shrimp with marinade. Refrigerate for 15 minutes.
Heat gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray. Place shrimp in a grilling basket and grill for 3 minutes. Baste once with the remaining marinade. Turn shrimp and grill for an additional 2 to 3 minutes or until shrimp is cooked.
To serve, equally divide the salad, sauce and shrimp over each pita. Add onion and tomato, if desired.
nutrition information
Per Serving: cal. (kcal) 406, Fat, total (g) 15, chol. (mg) 183, sat. fat (g) 5, carb. (g) 40, fiber (g) 5, pro. (g) 31, sodium (mg) 972, Percent Daily Values are based on a 2,000 calorie diet Comments:
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