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Mango Shrimp Pitas Recipe

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Mango, ginger and curry combine with a splash of lime juice to coat this juicy, grilled shrimp. Stuffed in pitas, the shrimp combo makes for an easy-to-hold, fabulous entree! You could also serve on a bed of rice for a less casual presentation. Beverly O'Ferrall - Linkwood, Maryland

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4 Servings
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

1/2 cup mango chutney
3 tablespoons lime juice
1 teaspoon grated fresh gingerroot
1/2 teaspoon curry powder
1 pound uncooked large shrimp, peeled and deveined
2 pita breads (6 inches), halved
8 Bibb or Boston lettuce leaves
1 large tomato, thinly sliced

Directions

In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Grill shrimp, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once.
Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling. Yield: 4 servings.

Nutrition Facts: 1 filled pita half equals 313 calories, 2 g fat (trace saturated fat), 138 mg cholesterol, 638 mg sodium, 49 g carbohydrate, 2 g fiber, 22 g protein.

Mango Shrimp Pitas published in Simple & Delicious July/August 2009, p37

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