• 11 Ratings

Pita bread is excellent for ingredients that might fall out of a traditional sandwich, like this shrimp salad made with lemon zest, capers, dill, and mayo.

Martha Stewart Living, July/August 2000

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Recipe Summary

Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with ice and water. Bring a medium pot of water to a boil over high heat. Add 2 teaspoons salt and the shrimp, and cook until bright red and cooked through, 4 to 5 minutes. Transfer shrimp to ice bath, and let cool. Drain and pat dry.

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  • Peel shrimp, and place in a large bowl. Add capers, lemon zest, and mayonnaise, and stir to combine. Add remaining 3/4 teaspoon salt, the pepper, and dill. Refrigerate shrimp salad until ready to use.

  • Slice pitas in half and open, being careful not to rip the bottom. Fill with shrimp salad, lettuce, and cucumber slices.

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Reviews

11 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
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