SHRIMP SHEET PAN PITA

Shrimp Sheet Pan Pita image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 16

4 pita breads, halved
8 ounces asparagus, trimmed and cut into 1-inch pieces
4 ounces cremini mushrooms, quartered
1 medium yellow squash, halved lengthwise and cut into 1-inch pieces
1 small red onion, sliced
1/4 cup olive oil
2 tablespoons Italian seasoning blend
Kosher salt and freshly ground black pepper
1 1/2 pounds colossal shrimp (U15), peeled and deveined
2 lemons, zested and halved
1 cup Greek yogurt
2 teaspoons chopped fresh dill, plus more for garnish
2 Roma tomatoes, sliced
1 head green leaf or Bibb lettuce, leaves torn
1 cup sliced mixed olives
4 ounces feta, crumbled

Steps:

Preheat the oven to 425 degrees F.
Wrap the pita bread in foil and set aside.
Add the asparagus, mushrooms, squash and onion to a sheet pan and toss with 2 tablespoons of the olive oil, 1 1/2 tablespoons of the Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper. Move to one side of the pan.
Toss the shrimp with the remaining olive oil and Italian seasoning blend and a pinch of salt and pepper. Add to the other side of the pan.
Put the foil-wrapped pita in the oven with the sheet pan. Bake, tossing the shrimp and vegetables halfway through, until the shrimp are just cooked and the vegetables are lightly roasted and starting to turn golden, 12 to 15 minutes. Squeeze over the juice of one of the lemons.
Mix together the yogurt, dill, lemon zest and the juice of the second lemon in a small bowl. Season with salt and pepper.
Lay out the sheet pan with the shrimp and vegetables alongside a plate with the sliced tomatoes and lettuce, warm pita halves and yogurt mixture. Put the olives and feta into separate bowls and have everyone fill their own pita with the different elements. Garnish with additional dill.