Shrimp Rolls

We've chosen a traditional hot dog bun for this sandwich. However, for variety, you can also use a flour tortilla. Place a lettuce leaf on an 8-inch tortilla, spoon the shrimp mixture onto the lettuce, and then roll up the tortilla. Secure the roll with a round wooden pick, and cut it in half.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 220
  • Calories from fat: 0.0%
  • Fat: 7.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 3.4g
  • Protein: 23.1g
  • Carbohydrate: 20.7g
  • Fiber: 4.5g
  • Cholesterol: 171mg
  • Iron: 5.5mg
  • Sodium: 514mg
  • Calcium: 296mg


  • 1 small lemon
  • 1/4 cup light mayonnaise
  • 2 tablespoons chopped green onion tops
  • 3/4 pound chopped cooked shrimp
  • 1/2 cup finely chopped celery
  • 4 (1.5-ounce) white-wheat hot dog buns
  • 4 Boston lettuce leaves


  1. 1. Grate 1/2 teaspoon lemon rind from lemon. Squeeze lemon to measure 1 1/2 tablespoons juice. Combine lemon rind, juice, mayonnaise, and green onions in a large bowl. Add shrimp and celery; toss gently.
  2. 2. Top each bun with 1 lettuce leaf. Spoon shrimp mixture evenly onto lettuce leaves. Serve immediately.
  3. Serve with: Pear-Kiwi Salad
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