Shrimp Roll with Tarragon
- Total Time
plain lowfat yogurt1 Tbsp
light mayonnaise2 tsp
lemon zest¼ tsp, grated
fresh lemon juice2 tsp
black pepper1 pinch
uncooked scallion(s)1 ½ Tbsp, sliced
fresh tarragon1 ½ Tbsp, chopped
cooked shrimp¼ pound(s), medium peeled and deveined, each cut lengthwise in half
light whole wheat hamburger buns1 item(s), split and toasted
unsalted butter1 tsp
romaine lettuce½ cup(s), shredded
- Stir together yogurt, mayonnaise, lemon zest and juice, and pepper in medium bowl. Stir in scallion and tarragon. Add shrimp and toss to coat.
- Heat medium skillet over medium heat. Spread butter evenly on cut sides of bun. Place bun, cut side down, in skillet and cook until lightly browned, about 2 minutes.
- Place bun on plate and top with lettuce. Mound shrimp mixture into bun and serve at once.
- Per serving (1 sandwich)