'Buffalo Shrimp Ranch Pitas with Avocado Ranch Mayo'
Source: Adapted from Half Baked Harvest
Buffalo Shrimp and Sauce
1 lb peeled and deviened raw shrimp
1 teaspoon olive oil
7 tablespoons butter, melted
1/2 cup buffalo sauce
1 teaspoon seasoned salt
Avocado Ranch Mayo
1 large avocado, peeled and pitted
1/2 cup sour cream
2 teaspoons fresh parsley, chopped
2 teaspoons dried dill
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon vinegar
2 teaspoons buffalo sauce
pinch of salt and pepper
ranch dressing for drizzling
buffalo sauce for drizzling
1. Prepare the shrimp; in a mixing bowl, whisk together the melted butter, buffalo sauce and seasoned salt. Place the shrimp in a medium size bowl and toss with 2 tablespoons of the buffalo sauce and the olive oil, coating completely. Set aside and reserve the remaining sauce.
2. Prepare the avocado ranch; combine all avocado ranch mayo ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. The mayo can be stored in a seal-tight container for 1-2 days in the fridge.
3. Preheat the grill, grill pan or skillet over high heat. Grill shrimp about 2 minutes per side or until shrimp turn pink. Remove from the grill and toss with a few tablespoons of the remaining sauce. Don't use all the buffalo sauce, you want some to drizzle on the sandwich.
4. Assemble thee sandwiches slice one round pita in half and spread the avocado ranch mayo evenly across the inside of each piece. Layer on the lettuce and drizzle with ranch dressing and buffalo sauce. Arrange the shrimp in an even layer across the sauces. If desired drizzle with more buffalo sauce and top with the other half of the pita.
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