Recipe: <!-- -->Shrimp, Corn and Red Pepper Sandwiches<!-- -->
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...
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Ingredients
- 1 1/2 cups (about 10 ounces) cooked and peeled tiny bay shrimp
- 1 ear corn, kernels removed (or 1 cup thawed frozen corn)
- 1 red bell pepper, seeded and chopped
- 1/4 cup chopped green onions
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 jalapeño pepper, seeded and finely chopped
- 6 whole wheat sandwich rolls
- 1 1/2 cups spring lettuce mix
- 2 tomatoes, sliced
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