24 medium shrimp, peeled and deveined (about 12 ounces)
1/2 teaspoon kosher salt, divided
8 (1 1/4-ounce) wheat slider buns
2 tablespoons finely chopped celery
3 tablespoons canola mayonnaise
1 tablespoon plain 2% reduced-fat Greek yogurt
2 teaspoons finely chopped shallots
1 teaspoon fresh lemon juice
1/8 teaspoon ground red pepper
8 small Bibb lettuce leaves
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add ginger; cook 1 minute. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Keep warm.
Arrange buns in a single layer on a baking sheet, cut sides up. Broil 45 seconds or until toasted. Combine celery and next 4 ingredients (through juice) in a medium bowl; stir in remaining 1/4 teaspoon salt and pepper. Place 1 lettuce leaf on bottom half of each bun. Top with 1 tablespoon mayonnaise mixture and 3 shrimp. Cover with top halves of buns.
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It took me longer to locate the slider rolls at the store than it did to throw this together. The only modification I made to the recipe was using cooked shrimp instead of raw, as it was what I had in the freezer. I just tossed the shrimp into the pan for a quick warm up in the oil and ginger. The red pepper was the perfect amount of spice, and as the other reviewer said, the mayo made the dish. This one is going into the summer rotation! I served it with a simple spinach salad and cheese platter.
This is really a borderline 5 star recipe. Great flavor and relatively easy make. We did not feel that the amount of red pepper made it too spicy - it was just right! This is something we would definitely make again. Had a hard time deciding what side to serve with it. Settled for sauteed zucchini, squash and onion but would seek something different next time.