Mango Shrimp Pitas

Name: Mango Shrimp Pitas
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

8 ingredients

4 steps

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

1

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.
2

Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3

Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning frequently.
4

Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling.