Buttering and toasting the rolls adds tons of rich flavor; don't be tempted to skip that step.
4 cups water
1 pound peeled and deveined medium shrimp
1/4 cup canola mayonnaise (such as Hellmann's)
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1/4 cup finely chopped celery
1/4 cup finely chopped English cucumber
4 teaspoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 green onions, chopped
4 New England–style top-split hot dog rolls
5 teaspoons butter, melted
How to Make It
Bring 4 cups water to a boil in a medium saucepan over high heat. Add shrimp; cook 2 minutes or until done. Drain. Rinse under cold water; drain well. Discard tail shells; coarsely chop shrimp.
Combine mayonnaise and next 6 ingredients (through green onions) in a large bowl. Stir in shrimp; toss well to coat.
Heat a large skillet over medium heat. Brush cut sides of each hot dog roll evenly with butter. Add rolls to pan; cook 1 minute on each side or until lightly toasted and golden. Fill each toasted roll with about 3/4 cup shrimp mixture.
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.