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.
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
How to Make It
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.
Top each bun with 1 lettuce leaf. Spoon shrimp mixture evenly onto lettuce leaves. Serve immediately.