Mexicali Shrimp Sandwiches
Cilantro, corn, red pepper and lime enhance a quick
and easy sandwich.
1 large ear of corn, husked
10 ounces bay shrimp (or tiny shrimp), cooked (about 1 1/2
1 cup diced red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onions
4 teaspoons fresh lime juice
1 teaspoon grated lime peel
1/2 teaspoon hot pepper sauce
2 teaspoons fat-free mayonnaise
6 - 4 inch Kaiser rolls or low fat hamburger buns, cut horizontally
Cook corn in a pot
of boiling salted water for three minutes. Drain and cool. Cut kernels
off cob. Place corn kernels in a medium bowl. Add shrimp, bell pepper,
cilantro, green onion, lime juice, lime peel and hot pepper sauce and
toss to blend. Mix in mayonnaise and season with salt and pepper. Chill.
(May be made one day in advance and stored in refrigerator)
Pull out a small amount
of the bread on the low half of the bun to hollow out to form a slight
indention or bowl effect. Scoop salad into roll indentions and top with
other half of roll.
Per Serving: 157 Calories
2g Fat (10.1% calories from fat)
4g Dietary Fiber
Exchanges: 1 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
0 Fat; 0 Other Carbohydrates.
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