Preparation:
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. |
