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Shrimp Louis Boats

Yield 6 servings.
Prep: 20 minutes Chill: 15 minutes

Ingredients

  • 3 (2 1/2-ounce) submarine rolls, split
  • 1 1/2 pounds unpeeled medium-size fresh shrimp
  • 1 1/2 quarts water
  • 1/2 cup nonfat mayonnaise
  • 2 tablespoons chopped green onions
  • 1 tablespoon chili sauce
  • 3/4 teaspoon salt-free lemon pepper
  • 12 Bibb lettuce leaves

Nutrition Information

  • calories 184
  • caloriesfromfat 13 %
  • fat 2.6 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 16.8 g
  • carbohydrate 22.4 g
  • fiber 0.3 g
  • cholesterol 124 mg
  • iron 0.0 mg
  • sodium 644 mg
  • calcium 0.0 mg

How to Make It

  1. Hollow out centers of rolls, leaving 1/2-inch-thick shells. Reserve insides of rolls for another use.

  2. Peel and devein shrimp. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Cover and chill at least 15 minutes.

  3. Combine mayonnaise and next 3 ingredients, stirring well. Stir in shrimp. Line each roll half with 2 lettuce leaves. Spoon shrimp mixture evenly over lettuce.

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