Chunky Gazpacho with Sautéed Shrimp Menu

Chunky Gazpacho with Sautéed Shrimp

* Preheat oven to 375º. Split 2 whole-wheat pitas in half horizontally. Brush rough sides of pita halves with 1 1/2 tablespoons olive oil; sprinkle with 3/4 teaspoon cracked black pepper and 1/4 teaspoon kosher salt. Cut each pita half into 8 wedges. Arrange in a single layer on baking sheet; bake at 375º for 14 minutes or until browned at edges and crisp.

Cooking Light, August 2010
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