Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sweet, briny shrimp are lovely here--seared scallops would be, too. For a beautiful garnish, purchase edible flowers, separate the petals, and scatter them on top. Grilled whole-wheat pita makes wonderfully thin croutons; we like whole-wheat, but you can use white pita, too.

Ivy Manning
Recipe by Cooking Light June 2012

Gallery

Credit: Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro

Recipe Summary

hands-on:
45 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Bring a small pot of water to a boil. Add peas; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.

  • Split pita into 2 rounds. Arrange the pita rounds on a grill rack coated with cooking spray, and grill for 1 minute on each side or until toasted. Remove from grill, and cool. Break pita into 1-inch pieces.

  • Combine 1 tablespoon olive oil, 1 teaspoon lemon rind, salt, and 1/4 teaspoon black pepper in a large bowl. Add shrimp; toss to coat. Thread the shrimp onto 4 (12-inch) skewers. Arrange skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until done.

  • Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon lemon rind, remaining 1/4 teaspoon pepper, vinegar, juice, and garlic in a large bowl. Add peas, onion, mint, and spinach; toss to coat. Arrange about 2 cups salad on each of 4 plates; divide pita and shrimp evenly among salads. Sprinkle each serving with about 1 tablespoon cheese.

Nutrition Facts

328 calories; fat 14.2g; saturated fat 2.9g; mono fat 8.1g; poly fat 2.1g; protein 28.9g; carbohydrates 22.3g; fiber 5.6g; cholesterol 179mg; iron 5.4mg; sodium 551mg; calcium 146mg.
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