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Thai Shrimp Salad in Mini Pita Pockets

Thai Shrimp Salad in Mini Pita Pockets

This is an easy-to-make dish perfect for a cocktail party menu.

Excerpted from Lighthearted at Home – The Very Best of Anne Lindsay Copyright © 2010 Anne Lindsay & Associates Ltd. Excerpted by permission of John Wiley & Sons Canada, Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Ingredients

2
Tbsp light mayonnaise
1
Tbsp fresh lemon juice
1
tsp minced gingerroot
dash hot pepper sauce
1
cup cooked salad shrimp
1
cup bean sprouts
½
cup grated carrots
¼
cup coarsely chopped fresh mint
¼
cup fresh coriander (cilantro)
14
whole wheat mini pitas, halved
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Directions

Step 1

In a bowl, whisk together mayonnaise, lemon juice, gingerroot, and hot pepper sauce. Add shrimp, bean sprouts, carrot, mint and corriander; mix gently. Spoon shrimp mixture into pita halves.

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