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In a medium bowl whisk together the spice blend until blended. Set aside.
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Preheat oven to 375°F. Skatter shrimp, pepper, onion and jalapeno on a baking sheet and drizzle with olive oil. Sprinkle spice blend over shrimp and veggies, toss to coat.
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Roast for 10-12 minutes or until vegetables are tender and hot. Remove shrimp and veggies from the pan and replace with pita.
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Toast pita in the oven for 3 minutes, just until warm.
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Top toasted pita with shrimp and vegetables. Serve with assorted toppings of prepared hummus, yogurt, cucumber, parsley and lemon wedges.