Dilled Shrimp Salad Sandwiches
Prep: 20 minutes • Serves: 4
1/3 cup PICS light mayonnaise
1/4 cup PICS light sour cream or PICS low-fat Greek style plain yogurt
3 tablespoons PICS fresh lemon juice
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1-1/2 teaspoons PICS hot sauce
1-1/2 pounds 41-50 count tail-on peeled and deveined Market 32 shrimp (thawed if necessary), tail shells removed and each cut crosswise into 3 or 4 pieces
2 medium celery ribs, finely chopped
3/4 cup peeled and finely chopped English cucumber
1/4 cup finely chopped Market 32 red onion
4 whole wheat hot dog buns
1/4 cup PICS light sour cream or PICS low-fat Greek style plain yogurt
3 tablespoons PICS fresh lemon juice
2 tablespoons chopped fresh dill
1 teaspoon lemon zest
1-1/2 teaspoons PICS hot sauce
1-1/2 pounds 41-50 count tail-on peeled and deveined Market 32 shrimp (thawed if necessary), tail shells removed and each cut crosswise into 3 or 4 pieces
2 medium celery ribs, finely chopped
3/4 cup peeled and finely chopped English cucumber
1/4 cup finely chopped Market 32 red onion
4 whole wheat hot dog buns
1. In large bowl, stir mayonnaise, sour cream, lemon juice, dill, lemon zest and hot sauce; fold in shrimp, celery, cucumber and onion. Makes about 4 cups.
2. Serve shrimp salad in rolls.
Serving Size: 1 roll
Approximate nutritional values per serving:
392 Calories, 11g Fat, 3g Saturated Fat, 280mg Cholesterol, 599mg Sodium,
31g Carbohydrates, 4g Fiber, 6g Sugars, 3g Added Sugars, 42g Protein