It’s not even Memorial Day and it’s already miserably hot in South Carolina. I’m not sure if it’s the storm system that has been ravaging the rest of the South that’s making it so humid or if I’ve just (again) forgotten how abominably awful the weather is in the summer. Either way, it’s miserable.
My diet always goes through a radical shift around this time of the year. From September to April, I live on soups and stews and chilies: big pots of stuff that simmer for hours and make my apartment smell wonderful. April to August needs lighter fare–chicken salad and grilled corn and so-delicious seared tuna peppers. And now, Shrimp Salad Pitas* will be added to my summertime-favorites list.
Shrimp Salad Pitas
What you’ll need:
- 1/4 small red onion, finely chopped
- 1/2 pound small shrimp, peeled, deveined, tail-off
- 1 tbsp olive oil
- 1/2 tsp paprika
- salt and pepper to taste
- 1/4 cup Greek yogurt
- 1/2 carrot, grated
- 1/2 cucumber, halved, thinly sliced
- 1 tbsp chopped dill
- 1/2 lemon
What you’ll do:
- Toss the shrimp with olive oil, paprika and salt and pepper; slide under broiler for 4 minutes, until shrimp are opaque.
- Combine shrimp, onion, yogurt, carrot, cucumber, dill and lemon juice
- Plate it up with lettuce and a toasted pita
* adapted from a recipe in July/August 2010 Food Network Magazine