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

Directions

  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 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 Bamboo Fiber Mixing Bowl; toss gently. To assemble, fill pita halves with spinach, tomatoes and shrimp; serve with cantaloupe slices.

Yield:

  • 4  servings of 1 filled pita
  • 4  servings of 3 slices cantaloupe

Nutrients per serving:

Calories 220, Calories from Fat 60, Total Fat 6 g, Saturated Fat 1 g, Trans Fat 6 g, Cholesterol 90 mg, Sodium 440 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 5 g, Protein 16 g

U.S. Diabetic exchanges per serving:

1 starch, 1/2 fruit, 1 vegetable, 1-1/2 low-fat meat (1-1/2 carb)

Cook's Tips:

Aioli is a garlic-flavored mayonnaise that is a popular condiment for fish and shellfish.

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