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Categories:Viewed: 15 - Published at: 4 years ago
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
Method
- Hollow out centers of rolls, leaving 1/2-inch-thick shells. Reserve insides of rolls for another use.
- 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.
- 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.
