Shrimp Salad Rolls
Serve with baked chips if desired.

Servings: 4

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• 1 fresh ear of corn, husked and cleaned
• 1 1/2 cups cooked peeled tiny salad shrimp, cleaned
• 1 cup diced red bell pepper
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons finely chopped scallions
• 4 teaspoons fresh lime juice
• 1 teaspoon grated lime peel
• 1/2 teaspoon Tabsco sauce
• 2 tablespoons low fat mayonnaise (we used Hellmann's®)
• 6 - 4 inch rolls, cut horizontally almost in half

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.

Pull some bread out of each roll half to hollow out slightly making a well for the salad. Divide salad among rolls and serve.

Per Serving: 181 Calories; 3g Fat (15.4% calories from fat); 1g Saturated Fat; 11g Protein; 27g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 360mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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