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| Dilled Shrimp Salad Pita July, 2002 Serves 4 / Because this is made with perishable mayonnaise, take extra care to pack these sandwiches in plenty of ice in a well-insulated cooler. 2 pounds medium shrimp, peeled and deveined 1/2 cup low-fat mayonnaise 1/4 cup plain yogurt 2 tablespoons fresh lime juice 1/4 cup finely diced celery 2 tablespoons finely chopped fresh dill 2 tablespoons thinly sliced scallions Salt and freshly ground pepper 4 pita pockets, white or wheat 1 small head green lettuce 1. Bring a large pot of salted water to a boil. Prepare a bowl of ice water. 2. Add the shrimp to the boiling water and cook until firm and pink, about 2-3 minutes. Drain the shrimp and transfer to the ice water to stop the cooking. Drain, pat dry and chop each shrimp into thirds. 3. In a bowl, mix the mayonnaise, yogurt and lime juice. Stir in the celery, dill and scallions. Add the shrimp and toss well. Season with salt and pepper. 4. Cut the top off of each pita and lay a piece of washed and dried green lettuce on one side. Scoop shrimp salad on the lettuce and top with another piece of lettuce. Repeat with additional pita pockets. Calories 522,Fat 15,Perfat 26,Cholesterol 346,Carbo 40,Protein 53,Fiber ,Sodium |