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Shrimp Salad Pita Pockets
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
6  People


Recipe makes 6 Servings

24 Oz Extra Small Tail Off Cooked Peeled and Deveined ,100-150 Count, thawed
12 Oz H-E-B Fresh Catch Cucumber Dill Sauce
7 Oz H-E-B Chopped Celery
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp H-E-B Black Pepper
12 Oz Kangaroo Pre-Cut Pita Pocket Bread, white
4 cup(s) Iceberg lettuce, shredded
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Combine shrimp, dill sauce and chopped celery in a large mixing bowl.
Toss to coat and add salt and pepper.
Fill pita pocket half way with shrimp salad and top with shredded lettuce.



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