• 1 1/2 cups thinly shredded carrots (2 to 3 total)
• 2 tablespoons extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 1/2 cup mayonnaise
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon curry powder (preferably Madras)   
• 16 jumbo shrimp, peeled and deveined
• 4 (6-inch) pita loaves
• 1 small fennel bulb, very thinly sliced
• 2 tablespoons roughly chopped fresh dill
   

Heat oven to 275°.

In a bowl, combine carrots, 1 tablespoon oil and pinch salt and pepper. In a second bowl, stir together mayonnaise, lemon juice and curry powder.

In a large skillet, heat remaining tablespoon oil over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque, 2 to 3 minutes. Transfer to a plate; season with pepper.

Warm pitas in oven until heated through but still pliable, about 3 minutes; fold in half, or cut in half horizontally if you prefer to fill pockets. Spread 1 tablespoon mayonnaise mixture on bottom halves of pitas. Make sandwiches with carrots, fennel, shrimp, a little more mayonnaise mixture and dill.