Summer Shrimp Rolls
From: Rachel Ray
Serves: 4
Reheats: cold
Estimated Points: 8
Notes:
8 pts without the roll, which is good as a dip with tostada chips
  • 1-1/2 teaspoons extra-virgin olive oil
  • 1 pound large shrimp peeled, deveined and chopped
  • 3/4 cup fresh corn kernels (from about 2 ears)
  • 1/4 cup mayonnaise
  • 1/4 cup pesto (see recipe finder)
  • 2 tablespoons fresh lemon juice
  • 1/2 red bell pepper, cut into 1/2-inch cubes
  • 3 scallions, thinly sliced
  • Salt and pepper
  • 4 hot dog buns
  1. In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook, stirring, until opaque, about 3 minutes. Remove from the heat, stir in the corn and let cool.
  2. In a medium bowl, stir together the mayonnaise, pesto and lemon juice. Add the shrimp-corn mixture, bell pepper and scallions; toss. Season with salt and pepper. Serve in the hot dog buns.