Shrimp, Corn and Red Pepper Salad Sandwiches

Name: Shrimp, Corn and Red Pepper Salad Sandwiches
Yield: 6 Servings
Ingredients: 1 large ear of corn, husked; 1 1/2 cups cooked peeled tiny shrimp (such as bay shrimp; about 10 ounces); 1 cup diced red bell pepper; 2 tablespoons chopped fresh cilantro; 2 tablespoons finely chopped green onion; 4 teaspoons fresh lime juice; 1 teaspoon grated lime peel; 1/2 teaspoon hot pepper sauce; 2 tablespoons mayonnaise; 6 3- to 4-inch-diameter egg-bread rolls, cut horizontally almost in half

By Susan SimonPhotographer Brian Leatart

July 31, 2001

Recipe notes