Fresh shrimp and veggies in a pita screams “picnic food.” Especially when the shrimp are marinated in delicious lemon, garlic, and olive oil, a flavor combination that generally implies “we should eat outside.” You can absolutely make these for lunch on any day, but just consider putting them in a basket and heading to the park on a sunny day. You won’t be disappointed.
Ingredients
Directions
- Combine the lemon juice, oil, and garlic in a small bowl. Transfer the mixture to a zipper-lock bag and add the shrimp, tossing to coat. Refrigerate 15 minutes.
- Coat a nonstick grill pan with cooking spray. Preheat over medium-high heat. Toss the arugula and tomatoes in a small bowl.
- Remove the shrimp from the marinade. Sprinkle the basil and parsley on both sides and season with salt and freshly ground black pepper.
- Cook 2 minutes per side, or until opaque throughout, flipping halfway through. Let cool 1 to 2 minutes and cut into 1⁄2" pieces.
- Spread the hummus inside the pita. Fill with the arugula-tomato mixture, then add the shrimp.