Open-faced shrimp salad sandwich with tarragon
Plain lowfat yogurt
¼ tsp, grated
Fresh lemon juice
1½ Tbsp, sliced
1½ Tbsp, chopped
¼ pound(s), medium peeled and deveined, each cut lengthwise in half
Light whole wheat hamburger buns
1 item(s), split and toasted
½ 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)