Dijon Chili Lime Shrimp

As usual, I took my breaks from work today by surfing the various recipe websites that I frequent.  I came across Marcus Samuelsson’s recipe for Chili Lime Shrimp. It looked good, but I’m not a big fan of yogurt based sauces – nor did I have any yogurt on hand.  I liked the idea though so I decided to make a Mustard Chili Lime Shrimp.

Ingredients

½ pound jumbo shrimp, cleaned and cut into large pieces

1 tablespoons olive oil

¼ cup chopped onion

1 heaping tbs honey Dijon mustard

½ tsp chili powder (or more!)

1 jalapeno, small dice

juice of ½ lime

2 pita bread, each cut in half

4 large pieces of romaine

Season shrimp with salt and pepper.  Mix mustard, chili powder, garlic powder and jalapeno in a small bowl.  I had a little incident with the chili powder so it's possible I had more than 1/2 tsp in there!

Heat 2 tablespoons olive oil in a sauté pan on medium high heat.  Add the onions and sauté for a few minutes.  Add the shrimp and cook about a minute on each side.

Reduce heat to medium, add the mustard mixture and cook for about 2 minutes.  The dijon is very aromatic and I definitely was excited to taste, but still one more step.

Add the lime juice and remove from heat.  Stuff each piece of pita with romaine then add 1/4 of the shrimp mixture.

This recipe took less than 30 minutes (including the time it took to clean and cut the shrimp).  Each your heart out Ms. Ray!

Hungry yet?