Mexicali Shrimp Sandwiches
Cilantro, corn, red pepper and lime enhance a quick and easy sandwich.

Servings: 6

• 1 large ear of corn, husked
• 10 ounces bay shrimp (or tiny shrimp), cooked (about 1 1/2 cups)
• 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 in half

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)
14g Protein
24g Carbohydrate
4g Dietary Fiber
72mg Cholesterol
295mg Sodium
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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