Grilled Shrimp and Pitas with Chickpea Puree

Ingredients

• 4 cups drained and rinsed canned chickpeas (two 19-ounce cans)
• ¼ teaspoon fresh-ground black pepper
• ¼ cup water
• 4 pitas
• 9 tablespoons olive oil
• ½ teaspoon dried oregano
• 3 tablespoons chopped flat-leaf parsley
• + 5 more ingredients
• • 1 ½ pounds large shrimp, shelled
  • 2 cloves garlic, minced
  • 4 tablespoons butter, at room temperature
  • 3 tablespoons lemon juice
  • 1 teaspoon salt

1. Light the grill or heat the broiler. Thread the shrimp onto four skewers. Brush the shrimp with 2 tablespoons of the oil; sprinkle with the oregano, 1/4 teaspoon of the salt, and the pepper. 2. In a medium saucepan, heat 5 tablespoons of the oil over moderately low heat. Add the garlic and coo...

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