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| 2 3/4 teaspoons coarse salt |
| 3 pounds small shrimp in their shells |
| 6 tablespoons capers, drained |
| 6 tablespoons Homemade Mayonnaise , or prepared |
| 1/2 teaspoon freshly ground pepper |
| 2 tablespoons chopped fresh dill |
| 1 package pita bread (6 pitas) |
| 1 cucumber, peeled, thinly sliced |
| 1. Make an ice bath: Fill a large bowl with ice and water. Bring a medium pot of water to a boil |
| over high heat. Add 2 teaspoons salt and the shrimp, and cook until bright red and cooked through, |
| 4 to 5 minutes. Transfer shrimp to ice bath, and let cool. Drain, and pat dry. |
| 2. Peel shrimp, and place in a large bowl. Add capers, lemon zest, and mayonnaise, and stir to |
| combine. Add remaining 3/4 teaspoon salt, the pepper, and dill. Refrigerate shrimp salad until |
| 3. Slice pitas in half, and open, being careful not to rip the bottom. Fill with shrimp salad, lettuce, |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated