Shrimp Salad Pitas

Ingredients

• 3 lbs small shrimp
• 2 tablespoons coarse salt
• 6 tablespoons capers
• 3 lemons, zest of, grated
• 6-8 tablespoons mayonnaise, can use homemade mayo
• 2 tablespoons chopped fresh dill
• 3/4 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper
• 6 pita bread rounds
• 12 leaves boston lettuce
• 1 cucumber, peeled and thinly sliced
• 1 red bell pepper, finely chopped
• 1/2 bunch green onion, finely chopped
• 1 celery rib, finely chopped
• hot sauce

Directions

1. 1

   Bring enough water to cover shrimp to a boil.

2. 2

   Add shrimp and 2 tsps salt and boil for 4 to 5 minutes or until shrimp turn pink ~ do not overcook or shrimp will turn rubbery.

3. 3

   Immediately plunge the shrimp into a bowl of ice water to stop the cooking process.

4. 4

   Let stand until cool; drain, and devein the shrimp and then place in a bowl.

5. 5

   Add the capers, lemon zest and mayo to shrimp and mix well.

6. 6

   Stir in dill weed, 3/4 tsp salt and pepper.

7. 7

   Chill, covered, until serving time.

8. 8

   To serve, cut pitas in half to form pockets.

9. 9

   Line pita with lettuce leaf and fill with shrimp salad.

10. 10

    Top each with cucumber, bell pepper, green onions, celery and a splash of hot sauce.