Spicy Shrimp-Slaw Pitas Recipe

Preheat broiler. In a small bowl, toss shrimp with oil and paprika. Transfer to a foil-lined 15x10x1-in. baking pan. Broil 4-5 in. from heat 3-4 minutes or until shrimp turn– pink, stirring once. In a small bowl, whisk yogurt, salsa, honey, salt and pepper. Add coleslaw mix, spinach, carrots, edamame and shrimp; toss to coat. Place pita pockets on a baking sheet. Broil 4-5 in. from heat 1-2 minutes on each side or until lightly toasted. Fill each pita half with 1/2 cup shrimp mixture.