Shrimp Rolls
Serve with baked chips if desired.

Servings: 4

1/3 cup low fat mayonnaise (we used Hellmann's®)
2 tablespoons drained capers, finely chopped
1 1/2 tablespoons grated sweet mild onion
1 tablespoon chopped fresh tarragon
1/4 teaspoon celery seeds
1/4 teaspoon Cholula pepper sauce (hot sauce)
1/2 cup finely chopped celery
2 teaspoons olive oil
12 small soft whole wheat sandwich rolls or 6 small whole wheat hamburger buns
1 pound cooked peeled deveined large shrimp, cut horizontally in half
4 tomato slices
4 butter lettuce leaves

Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. Cover; chill.

Lightly brush cut sides of rolls with olive oil. Heat griddle or large nonstick skillet over medium heat. Add rolls, oiled side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, and lettuce. Cover with top buns and serve.

Per Serving (excluding unknown items): 347 Calories; 8g Fat (21.6% calories from fat); 30g Protein; 37g Carbohydrate; 2g Dietary Fiber; 221mg Cholesterol; 849mg Sodium. Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

 

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