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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Perfect for a luncheon or brunch or just for something different for your lunch. Ingredients:
3 lbs small shrimp |
2 tablespoons coarse salt |
6 tablespoons capers |
3 lemons, zest of, grated |
6 -8 tablespoons mayonnaise, can use homemade mayo |
2 tablespoons chopped fresh dill |
3/4 teaspoon coarse salt |
1/2 teaspoon fresh ground pepper |
6 pita bread rounds |
12 leaves boston lettuce |
1 cucumber, peeled and thinly sliced |
1 red bell pepper, finely chopped |
1/2 bunch green onion, finely chopped |
1 celery rib, finely chopped |
hot sauce |
Directions:
1. Bring enough water to cover shrimp to a boil.
2. Add shrimp and 2 tsps salt and boil for 4 to 5 minutes or until shrimp turn pink ~ do not overcook or shrimp will turn rubbery.
3. Immediately plunge the shrimp into a bowl of ice water to stop the cooking process.
4. Let stand until cool; drain, and devein the shrimp and then place in a bowl.
5. Add the capers, lemon zest and mayo to shrimp and mix well.
6. Stir in dill weed, 3/4 tsp salt and pepper.
7. Chill, covered, until serving time.
8. To serve, cut pitas in half to form pockets.
9. Line pita with lettuce leaf and fill with shrimp salad.
10. Top each with cucumber, bell pepper, green onions, celery and a splash of hot sauce.
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