SHRIMP, CORN, AND RED PEPPER SALAD SANDWICHES

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Shrimp, Corn, and Red Pepper Salad Sandwiches image

Categories     Sandwich     Pepper     Shrimp     Corn     Summer     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

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

Steps:

  • 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. (Can be made 1 day ahead. Chill.)
  • Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve.

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