Greek Shrimp Pitas with Homemade Tzatziki and Greek Salad

In a medium bowl or measuring cup, whisk together the olive oil, vinegar, basil, oregano, garlic powder, onion powder, Dijon mustard, and 1 teaspoon each of salt and pepper. Set aside.

Add your shrimp to a bowl. Add half of the dressing/marinade mixture that you just made. Add about half of the minced garlic and toss to coat the shrimp completely. Cover with plastic wrap and refrigerate until you’re ready to cook.

In a medium bowl, mix together the Greek yogurt, remaining garlic, grated cucumber, lemon juice and remaining teaspoon of each salt and pepper. Cover with plastic wrap and refrigerate until serving.

Just before you’re ready to eat, combine the cubed tomatoes, cucumber cubes, red onion and feta cheese in a large bowl. Add enough of the remaining dressing to fully coat everything, and toss to combine. Season with salt and pepper to taste, only if needed. Set aside while you cook the shrimp.

Heat a large sauté pan over medium high heat. When hot, add the shrimp along with all of the marinade that’s left in the shrimp bowl. Saute until the shrimp are hot and cooked through, about 3-4 minutes. Remove from heat.

Grab a pita and tear open a hole so you can stuff the pocket. Add some lettuce, tomato and red onion, and top with about 5-6 shrimp. Top with some of the tzatziki sauce. Repeat with the remaining pitas.

Serve the pita with a big scoop of Greek salad on the side.