Shrimp, Corn, and Red Pepper Salad Sandwiches
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon hot pepper sauce
- 1 teaspoon grated lime peel
- 4 teaspoons fresh lime juice
- 1 cup diced red bell pepper
- Carbohydrate 35 g(12%)
- Cholesterol 71 mg(24%)
- Fat 8 g(12%)
- Fiber 3 g(11%)
- Protein 10 g(20%)
- Saturated Fat 2 g(8%)
- Sodium 397 mg(17%)
- Calories 248
Preparation 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.) Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.
Preparation 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.) Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.
