Side Pannel
Shrimp Salad Rolls
Shrimp Salad Rolls
- Recipe Submitted by maryjosh on 10/27/2016
Ingredients List
- 1 tbsp. butter
- 20 large shrimp, peeled and deveined (about 1 lb.)
- 1/4 cup reduced-fat mayonnaise
- 1 tsp. grated lemon rind
- 1 tbsp. fresh lemon juice
- 2 tsp. chopped fresh parsley
- 1 1/2 tsp. chopped fresh tarragon
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. kosher salt
- 4 (1 1/2-oz.) reduced-calorie hot dog buns
- Lettuce
Directions
1. Preheat broiler to high.
2. Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; sauté 4 minutes or until done. Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl.
3. Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture.
2. Heat butter in a large nonstick skillet over medium-high heat; swirl to coat. Add shrimp to pan; sauté 4 minutes or until done. Place shrimp on a large plate; chill in refrigerator for 10 minutes. Coarsely chop shrimp. Combine chopped shrimp, mayonnaise, and next 6 ingredients (through salt) in a large bowl.
3. Open buns without completely splitting; arrange, cut sides up, on a baking sheet. Broil 1 minute or until toasted. Place 2 lettuce leaves in each bun; top each serving with 1/2 cup shrimp mixture.
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