Yield: 50
1 cup cider vinegar
3/4 cup vegetable oil
2 tablespoons sugar
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 teaspoons dry mustard
4-1/2 teaspoons minced peeled ginger root
Salt and black pepper, to taste
2 lb medium shrimp, peeled
1 cup red & yellow & green bell peppers, julienne
Pita bread
1/4 cup fresh cilantro, finely chopped
Hot red pepper flakes, to taste
Cilantro sprigs
Combine the vinegar, oil, sugar, Worcestershire sauce, Tabasco sauce, mustard, ginger root, salt and black pepper in a saucepan; whisk briskly.
Bring to a boil; reduce heat. Simmer for 5 minutes, stirring occasionally.
Add the shrimp. Simmer for 3 to 5 minutes or until the shrimp are cooked through, stirring occasionally.
Transfer the mixture to a heat proof bowl. Stir in the bell peppers.
Chill, covered, for 2 hours.
Cut each whole pita bread into 6 wedges. Toast lightly.
Drain and discard the liquid from the shrimp mixture. Stir in the cilantro, red pepper flakes, salt and black pepper. Arrange a shrimp and several pepper strips on each pita wedge. Garnish with sprigs of cilantro.