Prepare the shrimp, in a mixing bowl, whisk together the melted butter, buffalo sauce and seasoned salt. Put the shrimp in a medium size bowl and toss with 2 tablespoons of the buffalo sauce and the olive oil, coating completely. Put aside and reserve the remaining sauce.
Prepare the avocado ranch, mix all avocado ranch mayo ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if needed. The mayo can be stored in a seal-tight container for 1-2 days in the fridge.
Preheat the grill, grill pan or skillet over high heat. Grill shrimp about 2 minutes per side or until shrimp turn pink. Remove from the grill and toss with a few tablespoons of the remaining sauce. Don’t use all the buffalo sauce, you want some to drizzle on the sandwich.
Assemble thee sandwiches slice one round pita in half and spread the avocado ranch mayo evenly across the inside of each piece. Layer on the lettuce and drizzle with ranch dressing and buffalo sauce. Arrange the shrimp in an even layer across the sauces. You can drizzle with more buffalo sauce and top with the other half of the pita.
That’s it bon appetit!
Shrimp and Sauce
1 lb peeled and deviened raw shrimp