BBQ Shrimp NOLA 
 - My lighter version of BBQ Shimp Linguine from Cheesecake Bistro.  
   This recipe serves two. Allow about 1/2 pound of shrimp per person.

2 Whole Wheat Pitas
Whole Wheat Pasta - Linguine or Angle Hair
Shredded Monteray Jack or Mozzarella
1/4 cup Olivio Butter or your choice
1/4 cup Olive Oil
2 lemons - juiced
3 cloves of garlic - chopped
1-2 tbsp. Cajun Seasoning
Tabasco to taste
1 lb. Shrimp - peeled and deveined
Salt and Pepper to taste

Preheat oven to 375° F. Place the pita on a baking sheet. 
Bake until toasted, about 10 minutes. Remove from oven and
set aside.  ~ Keep the oven on.

Boil the pasta and keep warm.

Saute the garlic in the butter and olive oil for about 3 min.
Add the Cajun Seasoning, Tabasco, and juice of one lemon. 
Let simmer for about 5 min.

Add the shrimp to the sauce and cook until shrimp are done. 
Adjust seasoning with lemon juice, salt and pepper.  Keep warm.

Spread shredded cheese over the pita and place back in the oven
until melted.  

To serve:
Place the pita pizza on a plate or in a bowl,
place pasta on top and then top with the shrimp and sause.


***Note: This recipe is a work in progress. Just use your imagination.
   Next time I make it, I will try a couple of things:

1) Add chopped onion or green onion to the pizza with the 
   cheese - or in the sauce.  Bell Pepper and Artichoke Hearts 
   would be good too.  

2) Add thin slices of lemon to the sauce in the beginning.

3) A little bit of Feta Cheese mixed with the other cheese would
   be good.

4) Chopped Cilantro or Parsley would add a twist to the flavor.