GRILLED SHRIMP PITAS WITH BASIL AIOLI
1 cup loosely packed fresh basil leaves
1 lemon, divided
3 tablespoons light mayonnaise
3 garlic cloves, pressed, divided
1/4 teaspoon sugar
1/8 teaspoon salt
2 teaspoons olive oil
8 oz medium uncooked shrimp, peeled and deveined, tails removed
1/4 teaspoon coarsely ground black pepper
2 pita pocket bread rounds, cut in half
2 plum tomatoes
2 cups fresh baby spinach leaves
1/2 small cantaloupe, thinly sliced
Finely chop basil. Zest lemon to measure 1 teaspoon. Juice lemon to measure 1 teaspoon. For Aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in small bowl; mix well and set aside.
For Vinaigrette, combine lemon juice, sugar and salt in small bowl. Slowly add oil, whisking until well blended. Set Aside.
Combine shrimp, black pepper, and remaining pressed garlic in a medium bowl; mix well. Heat a grill pan over medium-high heat for 5 minutes. Spray with olive oil. Place 2 of the pita halves in pan, top with a heavy press and cook for 20-30 seconds or until grill marks appear. Turn pitas over and repeat. Wrap in foil to keep warm.
Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli, mix well.
Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small colander; toss gently.
To assemble, fill pita halves with spinach, tomatoes and shrimp; serve with cantaloupe slices.