Putting together this summery sandwich is as simple as it gets: All you have to do is stir the ingredients in one bowl, then spoon into toasted hot dog rolls. The shrimp salad would also be delicious as is with baby arugula or your favorite mixed greens. Dill and basil are excellent substitutes for tarragon in this recipe. You can also replace the lemon juice with lime juice and use cilantro.
Ingredients
1 tbsp plain fat-free Greek yogurt
2 tsp reduced-calorie mayonnaise
2 tsp fresh lemon juice
¼ tsp table salt
1 pinch black pepper
1½ tbsp uncooked scallions, sliced
1 tbsp fresh tarragon, chopped
¼ pound cooked shrimp, medium-size, peeled, deveined, cut in half
¼ cup English cucumbers, sliced, diced
¼ cup romaine lettuce, shredded, shredded
1 light wheat hot dog bun, split and toasted
Instructions
In a medium bowl, stir together yogurt, mayonnaise, lemon juice, salt, and black pepper; stir in scallion and tarragon.
In the same bowl, add shrimp and cucumber and toss to coat. In bun, place lettuce; fill with shrimp mixture.
Serving Size: 1 Open-Face Seaside Shrimp Roll with Tarragon!
