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9 cups water
3 pounds unpeeled large fresh shrimp
1 head Romaine lettuce, torn
6 pita bread rounds, cut in half
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, and devein, if desired. Chill.
Place lettuce leaves in pita pockets; fill with shrimp. Drizzle with Pink Sauce.