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Cilantro Shrimp Salad on Sourdough Rolls

Prep time 12 mins
Cook time 2 mins
Yield 4 servings (serving size: 1 sandwich)
It's easy to confuse fresh parsley and cilantro at the grocery store; they're often displayed side by side. If you're in doubt, press a leaf between your fingers. Parsley has a fresh peppery fragrance while cilantro is more pungent. You'll need both in this recipe.

Ingredients

  • 1/4 cup light mayonnaise
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 1/2 cup finely chopped fresh parsley
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1/2 pound chopped cooked shrimp
  • 1 cup quartered cherry tomatoes
  • 4 (2-ounce) sourdough rolls (such as Pepperidge Farm)
  • 4 romaine lettuce leaves

Nutrition Information

  • calories 266
  • fat 7.3 g
  • satfat 1.3 g
  • protein 14.6 g
  • carbohydrate 35.1 g
  • cholesterol 86 mg
  • iron 3.6 mg
  • sodium 823 mg
  • caloriesfromfat 25 %
  • fiber 2.9 g
  • calcium 79 mg

How to Make It

  1. Combine mayonnaise and next 8 ingredients in a medium bowl; add shrimp to mayonnaise mixture. Gently fold in tomato.

  2. Preheat broiler.

  3. Split rolls in half lengthwise to, but not through, other side. Place on a baking sheet, and broil 2 minutes or until lightly toasted.

  4. Place a lettuce leaf in each toasted roll; spoon 3/4 cup shrimp mixture into each roll.

Oxmoor House Healthy Eating Collection