Shrimp & Kale Pitas adminstush May 8, 2014 Savoury, Special Shrimp & Kale Pitas! A must try on the lighter menu! #LiveSTUSH Ingredients 1/2 cup plain low-fat yogurt 3 tablespoons extra-virgin olive oil Juice of 1 lemon 1 small clove garlic, finely grated Kosher salt 1/8 teaspoon cayenne pepper 1 small bunch kale, stems removed and leaves thinly sliced 3/4 pound medium shrimp, peeled and deveined 1 15 -ounce can no-salt-added chickpeas, drained and rinsed 1 pint grape tomatoes, halved 1/2 small red onion, thinly sliced 4 pieces pita bread, halved Directions Preheat the broiler. Whisk the yogurt, 2 1/2 tablespoons olive oil, the lemon juice, garlic, 1/4 teaspoon salt and the cayenne in a large bowl. Add the kale and toss to coat; set aside at room temperature while you prepare the shrimp. Toss the shrimp with the remaining 1/2 tablespoon olive oil on a baking sheet. Broil until just cooked through, 4 to 5 minutes; let cool slightly. Add the shrimp, chickpeas, tomatoes and red onion to the bowl with the kale; toss to coat. Stack the pitas on a plate and warm in the microwave, about 30 seconds. Fill with the shrimp-kale mixture. Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email.