Shrimp-Stuffed Mini-Pitas

20 mini-pita breads
8 oz cooked small shrimp(thawed and drained if frozen)
1 Tbsp chopped fresh dill
1/4 c mayonnaise
salt and pepper
leaf lettuce

Cut mini-pitas in half. Coarsely chop shrimp; combine with dill, mayonnaise, and salt and pepper to taste.
Tear off small pieces of lettuce to line the pita cases so lettuce extends over edges to form frills. Spoon a teaspoon of shrimp mixture into each pita case. Refrigerate until serving.
Makes 40 appetizers.