Grilled Shrimp Pitas with Basil Aioli
1 cup loosely packed fresh basil leaves
1 lemon divided
3 tablespoons light mayonnaise
3 cloves garlic pressed, divided
1/4 teaspoon sugar
1/8 teaspoon salt
2 teaspoons olive oil
8 ounces medium uncooked shrimp (26-30 per pound) peeled and deveined, tails removed
1/4 teaspoon coarsely ground black pepper
2 pita pocket bread rounds cut in half
2 plum tomatoes
2 cups fresh baby spinach leaves
1/2 small cantaloupe thinly sliced
1. Finely chop basil using Pampered Chef Chef's Knife. Zest lemon using Pampered Chef Microplane Zester to measure 1 teaspoon. Juice lemon to measure 1 teaspoon. For aioli, combine basil, zest, mayonnaise and one of the pressed garlic cloves in Pampered Chef Classic Batter Bowl; mix well and set aside. For vinaigrette, combine lemon juice, sugar and salt in Pampered Chef (1-cup) Prep Bowl. Slowly add oil, whisking until well blended. Set aside.
2. Combine shrimp, black pepper and remaining pressed garlic in Pampered Chef Small Batter Bowl; mix well. Heat Pampered Chef Grill Pan over medium heat 5 minutes. Spray with olive oil using Pampered Chef Kitchen Spritzer. Place two of the pita halves in pan, top with Pampered Chef Grill Press and cook 20-30 seconds or until grill marks appear. Turn pitas over; top with press and cook an additional 30 seconds or until grill marks appear. Repeat with remaining pitas; wrap in foil to keep warm. Add shrimp to pan, top with press and cook 2-3 minutes or until shrimp are opaque (do not turn shrimp). Add shrimp to aioli; mix well.
3. Meanwhile, slice tomatoes crosswise. Combine spinach and vinaigrette in small Pampered Chef Bamboo Fiber Mixing Bowl; toss gently. To assemble, fill pita halves with spinach, tomatoes and shrimp; serve wtih cantaloupe slices.