Summer Shrimp Rolls
Ingredients
- 1 ½ tsp extra virgin olive oil
- 1 pound large Shrimp peeled & chopped
- ¾ cup corn kernels (fresh, if available)
- ¼ cup reduced fat mayonnaise
- ¼ cup pesto
- 2 tbsp fresh lemon juice
- ½ red bell pepper cut into pieces
- 3 scallions thinly sliced
- salt to taste
- pepper to taste
- 4 hot dog buns
Instructions
- In a medium skillet, heat the olive oil over medium-high heat.
- Add the shrimp & cook, stirring until opaque, about 3 minutes.
- Remove from heat, stir in the corn, and let cool.
- In a medium bowl, stir together the mayonnaise, pesto, & lemon juice. Add the shrimp-corn mixture, pepper, & scallions; toss to combine. Season with salt and pepper.
- Split shrimp mixture evenly between hot dog buns and serve.