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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein, rinse and pat dry with paper towels. Place shrimp in a medium bowl. In a small bowl, stir together 2 tablespoons olive oil and the lemon-pepper seasoning. Pour marinade over shrimp in bowl; toss to coat. Cover and marinate in the refrigerator for 1 hour, stirring occasionally. Thread shrimp on 4 long metal skewers, leaving a 1/4-inch space between shrimp.
Lightly brush pita bread and bell pepper quarters with the remaining 1 tablespoon olive oil.
Grill pepper quarters, cut-sides up, on the rack of an uncovered charcoal grill directly over medium-hot coals for about 10 minutes or until skins are blistered and dark. Remove peppers from grill; wrap in foil and let stand for 20 minutes. Meanwhile, grill shrimp for 6 to 8 minutes or until opaque, turning once halfway through grilling. Grill pita bread for 2 to 4 minutes or until lightly toasted, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place peppers, cut-sides up, and then shrimp and bread on grill rack over heat. Cover and grill as above.)
Remove and discard skins from peppers. Coarsely chop peppers. Cut pita bread into 1-inch pieces. Remove shrimp from skewers. In a large bowl, combine grilled peppers, bread and shrimp. Stir in tomatoes, cucumber, radishes and green onions. Drizzle with vinaigrette. Toss gently to coat. Season to taste with salt and pepper. Serve immediately.