Shrimp Rice Pita Wrap
| 2/3 cup | olive oil | 150 mL |
| 1/4 cup | red wine vinegar | 60 mL |
| 2 | medium onions, chopped, divided | 2 |
| 2 | cloves garlic, minced, divided | 2 |
| 2 tsp | Italian seasoning, divided | 10 mL |
| 1 lb | medium shrimp, peeled and deveined | 500 g |
| 2 | medium sweet red peppers, seeded and julienned | 2 |
| 3 cups | cooked U.S. rice brown | 750 mL |
| 4 cups | fresh spinach leaves, stems removed and torn | 1 L |
| 1 tsp | salt | 5 mL |
| 1/2 tsp | ground black pepper | 2 mL |
| 3 | pita bread (about 6-inches/15 cm), cut in half | 3 |
In a large bowl combine oil, vinegar, 1/2 cup (125 mL) of the onion, 1 clove of the garlic and 1 tsp (5 mL) Italian seasoning. Add shrimp; stir until well coated. Cover and refrigerate 4 hours or overnight. Thoroughly drain shrimp; discard marinade. Heat large skillet over medium-high heat until hot. Add shrimp, remaining onion, peppers, and remaining garlic; sauté for 3 to 5 minutes or until shrimp is pink. Add rice, spinach, remaining Italian seasoning, salt and pepper. Cook stirring for 2 to 3 minutes or until flavours are well blended and spinach is wilted. To serve, fill each pita with 1/2 cup to 3/4 cup (125 mL to 175 mL) rice.
Makes 6 servings.
Source www.riceinfo.com
*Use GF bun; check Italian seasoning for gluten.
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