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Shrimp Salad Rolls

Photo: Johnny Autry, Randy Mayor; Styling: Mary Clayton Carl
Yield Serves 4 (serving size: 1 sandwich)

Ingredients

  • 1 tablespoon butter
  • 20 large shrimp, peeled and deveined (about 1 pound)
  • 1/4 cup canola mayonnaise
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh parsley
  • 1 1/2 teaspoons chopped fresh tarragon
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 4 (1 1/2-ounce) hot dog buns
  • 8 Boston lettuce leaves

Nutrition Information

  • calories 370
  • fat 17.8 g
  • satfat 3.7 g
  • monofat 7.5 g
  • polyfat 4.7 g
  • protein 27.4 g
  • carbohydrate 23 g
  • fiber 1.2 g
  • cholesterol 185 mg
  • iron 4.4 mg
  • sodium 616 mg
  • calcium 128 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.