Shrimp Fattoush

This salad is a great way to get in your daily oils. The salad is fresh and quick and because the acid in the dressing lemon juice, it's really refreshing. It makes a satisfying lunch or light dinner. This is something I'll definitely make again.

A few notes, though. I left out the mint because I'm not the hugest fan. I also used whole wheat pitas instead of the more traditional white ones. I add fiber where I can. Lastly, I upped the amount of lettuce. The salad didn't seem too substantial without a little something more. But here's the recipe as written. It comes out to be about 8 pts per serving. It's from the Columbus Dispatch.

Shrimp Fattoush
2 pita breads
1 pound shrimp, peeled, deveined
Salt and pepper to taste
2 cups chopped romaine lettuce
1 cucumber, chopped
2 tomatoes, chopped
1/2 cup parsley leaves
1/4 cup coarsely chopped fresh mint leaves
1/4 cup fresh lemon juice
1/4 cup olive oil
2 garlic cloves, minced
Salt and pepper to taste

To make salad: Preheat oven to 400 degrees. Bake pita bread until toasted, about 5 to 7 minutes. Break into 1-inch pieces.

Meanwhile, heat oil in a heavy large skillet over medium-high heat. Add shrimp. Season with salt and pepper. Saute until pink and just cooked through, about 3 to 4 minutes. Transfer to a bowl.

Combine lettuce, cucumber, tomatoes, parsley and mint in a large bowl.

To make dressing: Whisk lemon juice, olive oil andgarlic until well-blended. Season to taste with salt and pepper. Add a couple of spoonfuls of dressing to shrimp. Toss to coat. Add remaining dressing to salad. Toss to coat. Add pita pieces and toss. Divide among 4 plates. Top with shrimp and serve.