brainfoodie

Ingredients:

• Lobster Tails (6)

• Jumbo Black Tiger Shrimp (6)

Ingredients:

• Bell Pepper (1/2)

• Oregano (1 tsp)

• Mustard (1 tsp)

• Yogurt (2 tbsp)

• Pink Himalayan Salt (1 tsp)

• Chives (1 tsp)

• Lime (1)

Ingredients:

• Mint (4 leaves)

• Lettuce (4 leaves)

• Spinach Tortilla Wrap (4)

Instructions:

• Pour water (8 cups) into a pot until the shrimp and lobster are covered.

• Boil them on the stove’s High heat setting for 15 minutes.

Instructions:

• Strain the water from the pot and let them cool down for 10 minutes.

Instructions:

• Peel the shells off of the shrimp and lobster.

• Cut the meat into chunks.

Instructions:

• Mix yogurt, mustard, salt, chives, and oregano.

• Add a squeezed lime and finely chop the pepper into small pieces.

• Mix together to create a chunky sauce.

Instructions:

• Pour the sauce onto the shrimp and lobster.

• Mix until the meat is evenly covered in sauce.

Instructions:

• Chop the lettuce and mint to create a leafy base on the spinach tortilla.

• Spread the shrimp and lobster meat on top.

• Roll the tortilla tightly.

Instructions:

• Place the tortilla into a panini press/grill for 2 minutes until golden brown.

Lobster Souvlaki completed!

Ready to be served – it’s good to be eaten immediately. For storage, refrigerate for 3 days.