Ingredients
- 1/2 lb cooked shrimp, chopped lightly
- 4 strips freshly cooked crispy bacon, crumbled
- 2-3 Hellman's mayonnaise or plain thick yogurt
- 1 fresh corn cob grilled, kernels removed
- 1/4 red onion finely diced
- 1 celery rib, finely diced
- organic lime juiced and zested
- dash cayenne pepper
- dash paprika
- Salt and freshly ground black pepper to taste
- split, flat-sided New England-stlye hot dog rolls
- room temperature butter, for rolls
Instructions
1
Butter both flat sides of each roll and set aside until later.
2
After cooking or buying pre-cooked shrimp, chop the shrimp into half-inch pieces and place in a mixing bowl. Add all the remaining ingredients and mix thoroughly. Taste to adjust seasonings to your liking.
3
Butter both sides of each square, split New England hot dog roll and toast each side on a grill or in a skillet until the rolls are golden brown. Scoop the shrimp mixture generously into each of the rolls. Sprinkle the top of each roll with crumbled bacon and serve.
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Jul 2017
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