Shrimp, Corn, and Red Pepper Salad Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Cilantro and lime lend a bit of Mexican flair to this sandwich. Ingredients:
1 large ear of corn, husked |
1 1/2 cups cooked peeled tiny shrimp (such as bay shrimp; about 10 ounces) |
1 cup diced red bell pepper |
2 tablespoons chopped fresh cilantro |
2 tablespoons finely chopped green onion |
4 teaspoons fresh lime juice |
1 teaspoon grated lime peel |
1/2 teaspoon hot pepper sauce |
2 tablespoons mayonnaise |
6 3- to 4-inch-diameter egg-bread rolls, cut horizontally almost in half |
Directions:
1. Cook corn in pot of boiling salted water 3 minutes. Drain; cool. Cut kernels off cob. Place corn kernels in medium bowl. Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce; toss to blend. Mix in mayonnaise. Season salad with salt and pepper. (Can be made 1 day ahead. Chill.)
2. Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.
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