Spicy Shrimp-Slaw Pitas

• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled, deveined and coarsely chopped
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/3 cup reduced-fat plain Greek yogurt
• 1/3 cup peach salsa or salsa of your choice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (12 ounces) broccoli coleslaw mix
• 2 cups fresh baby spinach
• 1/4 cup shredded carrots
• 1/4 cup frozen shelled edamame, thawed
• 12 whole wheat pita pocket halves

1. Preheat broiler. In a small bowl, toss shrimp with oil and paprika. Transfer to a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat until shrimp turn pink, stirring once, 3-4 minutes.
2. In a small bowl, whisk yogurt, salsa, honey, salt and pepper. Add coleslaw mix, spinach, carrots, edamame and shrimp; toss to coat.
3. Place pita pockets on a
4. . Broil 4-5 in. from heat on each side or until lightly toasted, 1-2 minutes. Fill each pita half with 1/2 cup shrimp mixture.

shrimp, olive oil, paprika, yogurt, peach salsa, honey, salt, pepper, broccoli coleslaw, baby spinach, carrots, whole wheat pita pocket halves

Taken from www.tasteofhome.com/recipes/spicy-shrimp-slaw-pitas/ (may not work)