- Rinse 20 fresh or frozen peeled and deveined jumbo shrimp. Cook in boiling water for 2-3 minutes. Drain and set aside.
- In bowl stir together 1 cup canned 100% pure pumpkin, ½ cup crumbled goat cheese, 1 Tbsp. lemon juice and 1 Tbsp. honey.
- In another bowl stir together shrimp, 1 cup arugula, ½ cup thinly sliced red onion, ½ cup toasted pumpkin seeds and ¼ cup bottled Italian vinaigrette dressing.
- Split mini whole wheat pita pockets in half. Spread the pumpkin on the inside first, and then stuff with the shrimp mixture.
Makes 5-6 servings.