Recipe information
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
Need to make a substitution?
Preparation
Step 1
Cook corn in pot of boiling salted water 3 minutes. Drain; cool. Cut kernels off cob. Place corn kernels in medium bowl. Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce; toss to blend. Mix in mayonnaise. Season salad with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill.
Step 2
Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.