Shrimp and Kale Pitas

• 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

1. Preheat the broiler.
2. Whisk the yogurt, 2 1/2 tablespoons olive oil, the lemon juice, garlic, 1/4 teaspoon salt and the cayenne in a large bowl.
3. Add the kale and toss to coat; set aside at room temperature while you prepare the shrimp.
4. Toss the shrimp with the remaining 1/2 tablespoon olive oil on a baking sheet.
5. Broil until just cooked through, 4 to 5 minutes; let cool slightly.
6. Add the shrimp, chickpeas, tomatoes and red onion to the bowl with the kale; toss to coat.
7. Stack the pitas on a plate and warm in the microwave, about 30 seconds.
8. Fill with the shrimp-kale mixture.
9. Photograph by Justin Walker

yogurt, extravirgin olive oil, lemon, clove garlic, kosher salt, cayenne pepper, kale, shrimp, salt, grape tomatoes, red onion, pita bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shrimp-and-kale-pitas.html (may not work)