Lebanese Spiced Shrimp Fattoush with Crispy Pita Croutons & Tahini Drizzle

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined, 21-25 count
• 5 tbsp extra virgin olive oil, divided
• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp sumac
• 3 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 8 cups romaine lettuce, torn
• 1 1/2 cups cucumber, diced
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup fresh mint leaves, torn
• 1/2 cup fresh parsley, chopped
• 2 pieces whole wheat pita bread, cut into triangles
• 2 tbsp pomegranate molasses
• 3 tbsp tahini
• 1/2 cup pomegranate seeds, for garnish

Instructions

1. 1

   Toss shrimp with 1 tbsp olive oil, cumin, coriander, sumac, 2 tbsp lemon juice, minced garlic, red pepper flakes, salt, and black pepper. Let sit 10 minutes.

2. 2

   Brush pita triangles lightly with 1 tbsp olive oil, sprinkle with salt. Toast in a 400°F oven for 8-10 minutes until golden and crispy. Set aside.