Course Dinner, Lunch
Servings 2


  • 4 Kontos® Pocket Pita tops sliced off
  • 2 Dark brown sugar packed
  • 1 tbsp fresh lemon juice
  • 1 tbsp Vegetable Oil
  • 1 tsp cayenne pepper (or to taste)
  • 1/2 tsp grated lemon peel
  • 1/4 tsp salt
  • 12 large uncooked shrimp peeled, deveined
  • 1 ear Corn husked
  • 1 small ripe avocado peeled, pitted, and sliced
  • 1/2 small Red Onion, sliced
  • 1 cup Baby Arugula
  • dozen sprigs Cilantro


  • Mix brown sugar, lemon juice, oil, lemon peel, cayenne pepper, and salt in medium bowl to blend. Add shrimp and stir to coat. Let marinate 30 minutes or up to 1 hour.
  • Preheat grill to medium-high heat.
  • Grill corn, turning occasionally, until charred in spots, about 8 minutes. Slice kernels from cob and set aside.
  • Grill shrimp skewers over medium-high heat until just cooked through, about 2 minutes per side. Slide shrimp off skewers and set aside.
  • Stuff pita pockets with tomato, avocado, and red onion slices and arugula. Add 3 shrimp to each pita pocket. Spoon in corn kernels. Garnish with cilantro and serve.

  • Serves: 2
  • Note: Threading the shrimp onto skewers makes turning them on the grill easy.
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