Grilled Shrimp Pitas with Basil Aioli

Lemon and basil punch up the flavor in these quick sandwiches.

Ingredients:

1	cup (250 mL) loosely packed fresh basil leaves
1	lemon, divided
3	tbsp (45 mL) light mayonnaise
3	garlic cloves, pressed, divided
1/4	tsp (1 mL) sugar
1/8	tsp (0.5 mL) salt
2	tsp (10 mL) olive oil
8	oz (250 g) medium uncooked shrimp (26-30 per pound), peeled and deveined, tails removed
1/4	tsp (1 mL) coarsely ground black pepper
2	pita pocket bread rounds, cut in half
2	plum tomatoes
2	cups (500 mL) fresh baby spinach leaves
1/2	small cantaloupe, thinly sliced

1. Finely chop basil using Chef's Knife. Zest lemon using Microplane® Zester to measure 1 tsp (5 mL). Juice lemon to measure 1 tsp (5 mL). For aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in Classic Batter Bowl; mix well and set aside. For vinaigrette, combine lemon juice, sugar and salt in (1-cup/250-mL) Prep Bowl. Slowly add oil, whisking until well blended. Set aside.
2. Combine shrimp, black pepper and remaining pressed garlic in Small Batter Bowl; mix well. Heat Grill Pan over medium-high heat 5 minutes. Spray with olive oil using Kitchen Spritzer. Place two of the pita halves in pan, top with Grill Press and cook 20-30 seconds or until grill marks appear. Turn pitas over; top with press and cook an additional 30 seconds or until grill marks appear. Repeat with remaining pitas; wrap in foil to keep warm. Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli; mix well.
3. Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small Colander Bowl; toss gently. To assemble, fill pita halves with spinach, tomatoes and shrimp; serve with cantaloupe slices.

Yield: 4 servings

Nutrients per serving: Calories 220, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 90 mg, Sodium 440 mg, Carbohydrate 26 g, Fiber 2 g, Protein 16 g

Cook's Tips: Aioli is a garlic-flavored mayonnaise that is a popular condiment for fish and shellfish.