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Wednesday, July 16 2014

ingredients

1 7 ounce container reduced-fat plain Greek yogurt (such as Fage)
4 ounces herb-seasoned feta cheese, crumbled
1/2 seedless cucumber, peeled, halved and thinly sliced
1 tablespoon lemon juice
3 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh oregano
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds large shrimp, shelled and deveined
6 whole-wheat pitas, about 6-inch diameter
3 cups iceberg salad mix
Sliced red onion and plum tomatoes (optional)

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

Posted by: AT 09:39 am | Permalink | 0 Comments | Email

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