Flash Back Friday #9: Grilled Shrimp Pitas

FLASH BACK FRIDAY #

GRILLED SHRIMP PITAS WITH BASIL AIOLI

Click on image to see post from 4/19/2011

Thank you everyone for linking up last friday--we had 12 entries! Love it! Lets try to get 15 this week, I know many more of you have old posts you'd love to link up....and remember you can link up TWO!


My favorite one from last week is from GirliChef with her Sesame Seed Toffee Snaps. These look so unusual, and fantastic!!

Stop by and check out her great blog! Make sure you tell her that I sent you. =)
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And a big thanks (again!) for everyone else for linking up. I appreciate each entry and the support for this hop. 
    


    
There were several more blogs that linked up, but I couldn't find a button/badge for the page. If I missed it, please let me know so I can add it.
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Grilled Shrimp Pitas with Basil Aioli

A delicious and easy recipe from Pampered Chef's "Make it Fresh, Make it Healthy" cookbook.

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.