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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Prep: 20 minutes Chill: 15 minutes Ingredients:
3 (2 1/2-ounce) submarine rolls, split |
1 1/2 pounds unpeeled medium-size fresh shrimp |
1 1/2 quarts water |
1/2 cup nonfat mayonnaise |
2 tablespoons chopped green onions |
1 tablespoon chili sauce |
3/4 teaspoon salt-free lemon pepper |
12 bibb lettuce leaves |
Directions:
1. Hollow out centers of rolls, leaving 1/2-inch-thick shells. Reserve insides of rolls for another use.
2. Peel and devein shrimp. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Cover and chill at least 15 minutes.
3. Combine mayonnaise and next 3 ingredients, stirring well. Stir in shrimp. Line each roll half with 2 lettuce leaves. Spoon shrimp mixture evenly over lettuce.
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