Shrimp and Salad Stuffed Pitas

Enjoy this light and healthy dinner that is fit for any age.

Ingredients:

1 package (16 oz.) Full Circle Organic Frozen Raw, Peeled, Deveined 31-40 count Shrimp.

2 tablespoons Full Circle Organic Extra Virgin Olive Oil

1/2 teaspoon Full circle Organic Paprika

1/2 teaspoon Full Circle Organic Sea Salt

1/4 teaspoon Full Circle Organic Pepper

3 cups Full Circle Organic Baby Spring Mix Lettuce

2 Persian cucumbers, very thinly diagonally sliced

1/2 cup shredded Full Circle Organic Carrot

1/2 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon fresh grated lemon rind

4 whole wheat pocket pitas, halved

Directions:

Preheat broiler. Thaw shrimp in colander under cold running water; remove tails and pat dry on paper towels. Place shrimp in a medium bowl and toss with oil. Combine paprika, salt and pepper, sprinkle over shrimp and toss again to coat. Place shrimp on broiler pan and broil, 4 inches from heat source, 2 to 3 minutes, turn and continuing cooking 1 to 2 minutes or until shrimp are opaque. Place spring mix, cucumber and carrot in a large bowl and toss. Combine mayonnaise, lemon juice and lemon rind; spread 1 tablespoon inside each pita half. Fill each pita half with 1/2 cup salad and 4 to 5 shrimp.