Shrimp-Salad Pitas

Ingredients

• 8  bibb lettuce leaves 
• 1 medium carrots grated
• 1  kirby cucumber halved lengthwise seeded thinly sliced
• 1 tablespoon optional: dill fresh chopped
• 0.5 cup greek yogurt 2%
• 4 servings kosher salt and pepper freshly ground
• 1  optional: lemon 
• 2 tablespoons olive oil extra-virgin
• 0.5 teaspoon paprika hot
• 4  pitas whole-wheat
• 0.5 small onion red finely chopped
• 1.5 pounds shrimp deveined peeled halved

Equipment

• bowl
• baking sheet
• broiler

Directions

1. Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
2. Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet.
3. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes.
4. Transfer to a bowl and let cool. Wash and dry the baking sheet.
5. Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
6. Lay the pitas on the baking sheet and toast under the broiler.
7. Cut the pitas in half and fill with the lettuce and shrimp salad.
8. Photographs by Antonis Achilleos