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Mango Shrimp Pitas Recipe


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     Mango Shrimp Pitas

Category   Entrees - Maindishes
Sub Category   None
Servings   4

1/2 cup mango chutney
3 tablespoons lime juice
1 teaspoon grated fresh gingerroot
1/2 teaspoon curry powder
1 pound uncooked large shrimp, peeled and deveined
2 pita breads (6 inches), halved
8 Bibb or Boston lettuce leaves
1 large tomato, thinly sliced

In a small bowl, combine the chutney, lime juice, ginger and curry. Pour 1/2 cup marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for at least 15 minutes. Cover and refrigerate remaining marinade.
Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning frequently.
Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling.

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