Mango Shrimp Pitas

• 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

1. 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.
2. Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning frequently.
4. Fill pita halves with lettuce, tomato and shrimp; spoon reserved chutney mixture over filling.

mango, lime juice, gingerroot, curry powder, shrimp, pita breads, boston lettuce leaves, tomato

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