Inspired by the cuisine of coastal-Mexico, this unique recipe blends plump shrimp with sweet, peak-of-season corn and zesty red bell peppers for a superb summer sandwich. Serve with blue corn tortilla chips and fresh salsa or guacamole and enjoy a light, refreshing meal.
Place the shrimp on a plate lined with paper towels. Add additional paper towels on top and lightly press out any excess moisture. Set aside. Put corn, bell peppers, green onions, mayonnaise, cilantro, lime juice and jalapeño into a bowl and stir to blend. Gently fold in the shrimp until incorporated. Cover and refrigerate for 2 to 3 hours, then gently stir one more time.
To assemble the sandwiches, slice the rolls open and arrange them on a work surface. Remove a small amount of bread from the center bottom half of each roll to form a pocket. Divide lettuce among the rolls. Top each with some of the shrimp salad and tomatoes, then transfer sandwiches to plates and serve.
Per Serving:280 calories (70 from fat), 7g total fat, 1g saturated fat, 95mg cholesterol, 450mg sodium, 40g carbohydrates, (6 g dietary fiber, 8g sugar), 17g protein.
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