4whole pita breadshalved (use gluten-free for dietary restrictions)
8-ouncesfresh or frozenthawed shrimp, deveined and peeled
½teaspoonred pepper flakes
¾cupcup jarred artichoke heartswater or oil-packed, chopped
¾cupcrumbled feta cheese
Combine yogurt, garlic, basil, salt and pepper in small bowl to make sauce.
Preheat oven to 350º F. Place pita halves on baking sheet or directly on oven rack. Heat 7-10 minutes, until warm.
Meanwhile, evenly sprinkle shrimp with salt, pepper and red pepper flakes. Mix to coat. Heat large pan or skillet over medium heat. Heat olive oil and add shrimp. Cook 5-7 minutes, rotating half way, until shrimp is cooked and opaque white. Remove and discard tails.
Open warmed pita halves and evenly fill with cooked shrimp, artichoke hearts, olives, and feta. Top with garlic yogurt sauce. Makes 8 halves.