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SHRIMP PITAYield: Makes 6 servings.

• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 2 medium onions, chopped, divided
• 2 cloves garlic, minced, divided
• 2 teaspoons Italian seasoning, divided
• 1 pound medium shrimp, peeled and deveined
• 2 medium red or green bell peppers, julienned
• 4 cups fresh spinach leaves, stems removed and torn
• 3 cups cooked brown rice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 pieces pita bread (about 6 inches), each cut in half

Combine oil, vinegar, 1/2 cup onion, 1 clove garlic and 1 teaspoon Italian seasoning in large bowl. Add shrimp; stir until well coated. Cover and refrigerate 4 hours or overnight. 
Thoroughly drain shrimp; discard marinade. 
Heat large skillet over medium-high heat until hot. Add shrimp, remaining onion, bell peppers, spinach and remaining 1 clove garlic; saute 3 to 5 minutes or until shrimp is no longer pink and spinach is wilted. Add rice, remaining 1 teaspoon Italian seasoning, salt and pepper. Cook and stir 2 to 3 minutes or until flavors are well blended.

To serve, fill each pita with 1/2 to 3/4 cup rice.
Nutrition Facts
Calories 296   
Total Fat 6g 
Cholesterol 61mg 
Sodium 677mg 
Total Carbohydrate 47g 
Dietary Fiber 6g 
Protein 14g

USA Rice Federation (

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