Pita with shrimp salad

Ingredients:

• 700 g medium-sized shrimp, peeled, deveined and cut in half crosswise
• 1 cucumber, halved and thinly sliced ​​(seeds removed)
• 1/2 small red onion, chopped
• 1 medium carrot, coarsely grated
• 2 tbsp. l. olive oil
• 1/2 tsp hot paprika
• Salt and ground pepper
• 1/2 cup Greek yogurt, 2% fat
• 1 tbsp chopped fresh dill
• 1 lemon
• 4 whole grain pitas
• 8 Boston lettuce leaves

Preparation:

1. Preheat the broiler. Soak the sliced ​​red onion in a bowl of cold water while you cook the shrimp.
2. On a rimmed baking sheet, toss the shrimp with olive oil, paprika, 1/4 teaspoon salt, and a pinch of pepper. Spread them in a single layer and broil until opaque, about 4 minutes. Transfer to a bowl and let cool. Rinse and dry the baking sheet.
3. Strain the onion and add it to the shrimp along with the yogurt, carrots, cucumber, dill, and salt and pepper to taste. Grate in a teaspoon of lemon zest and squeeze in about half the lemon juice.
   
   Place the pitas on a baking sheet and grill. Cut the pitas in half and fill them with Boston lettuce leaves and shrimp salad.