Grilled Shrimp In Pita Pockets

Course : Grilling
Serves: 6
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1/3 cup olive oil
2 tablespoons cider vinegar
1 medium green onion -- sliced thinly
1 tablespoon Dijon mustard
1/4 teaspoon salt
1 1/2 pounds medium shrimp -- cleaned
1 tablespoon chili powder
4 cups mixed salad greens
6 medium pita pockets -- from a 12-oz package

Preparation / Directions:

Whisk together the oil, vinegar, scallion, mustard, and salt until well combined. Pour half the dressing into a small bowl and reserve. Toss the shrimp and chili powder with the remaining dressing until well coated. Grill for about five minutes or just until opaque. Remove; set aside to cool. Toss the salad greens with the remaining dressing. Fill each pita pocket with salad greens. Top with shrimp. NOTE: Shrimp can be cooked under a grill ahead of time and kept cool until time to assemble.

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