Spicy shrimp pita sandwich with yogurt dressing

Everybody loves a meal they can eat with their hands, and this spicy (but not too spicy) shrimp pita sandwich fits the bill on a busy weeknight, or for lunch with friends. What's even better is that the creamy dressing, made with Greek yogurt and a dollop of light mayonnaise, is actually low-fat. Minced jalapeño peppers and fresh lime juice give the dressing some zing, and balance nicely with cooling avocado and cucumber.

Serve the sandwiches alongside a salad and, if you're feeling a little naughty at lunchtime on a Saturday afternoon, a glass of white wine.

Spicy shrimp pita sandwich with yogurt dressing

Serves 4

Ingredients:

• 1/2 cup plain Greek yogurt
• 3 tablespoons light mayonnaise
• 1 teaspoon fresh lime juice
• 2 teaspoons minced jalapeño pepper
• 1/4 teaspoon salt
• 3 tablespoons minced cilantro
• 1 pound shrimp, shelled and deveined
• 1/2 ripe avocado, chopped
• Salt and pepper, to taste
• 2 whole wheat or white pita breads, cut in half
• 16 slices cucumber

Directions:

1. In a medium-sized bowl, stir together the Greek yogurt, mayonnaise, lime juice, jalapeño, salt and cilantro. Set aside.
2. Prepare a large bowl full of ice water.
3. Set a large saucepan of water over high heat, and bring the water to a boil. Add the shrimp and cook until the shrimp is just opaque inside, about 1-1/2 minutes. Drain and immediately plunge the shrimp into the ice water to stop the cooking.
4. Drain the shrimp and chop it. Transfer the shrimp to a medium-sized bowl and stir in 3/4 of the yogurt dressing and the avocado. Taste and season with salt and pepper, if desired.
5. Spread the remaining yogurt dressing in the 4 pita halves. Scoop the shrimp mixture into the pitas and tuck 4 slices of cucumber inside of each sandwich. Serve.

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