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20 minutes
20 minutes
- 1/2 cup frozen deveined shelled salad shrimp (3 oz), thawed, drained
- 1/4 cup sliced green onions (4 medium)
- 1 Italian plum tomato, seeded, chopped
- 1/4 teaspoon grated lime peel
- 1 tablespoon fresh lime juice
- 1/8 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
- 1 clove garlic, minced
- 1 whole wheat pita (pocket) bread (6.5-inch)
- Roughly chop the shrimp. In a medium bowl, combine all ingredients except for the pita bread; set aside.
- Cut each pita bread into 2 rounds and then into 6 wedges. Arrange on an ungreased cookie sheet. Broil 4 to 6 inches from heat for 2 to 4 minutes, flipping once, until both sides are golden.
- Top toasted pita wedges with shrimp mixture and garnish with sliced green onions, if desired.
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