4 cups fresh spinach leaves, stems removed and torn
3 cups cooked brown rice
1 teaspoon salt
½ teaspoon ground black pepper
3 pieces pita bread, each cut in half
Combine oil, vinegar, ½ cup onion, 1 clove garlic and 1 teaspoon Italian seasoning in large bowl. Add shrimp; stir until well coated. Cover and refrigerate 4 hours or overnight. Thoroughly drain shrimp; discard marinade.
Heat large skillet over medium-high heat until hot. Add shrimp, remaining onion, bell peppers, spinach and remaining 1 clove garlic; sauté 3 to 5 minutes or until shrimp is cooked..
Add rice, remaining 1 teaspoon Italian seasoning, salt and pepper. Cook and stir 2 to 3 minutes or until flavors are well blended.