Name: Shrimp Roll with Tarragon
Prep time: 10 min
Cook time: 2 min
Total time: 16 min
Yield: 1 servings
Ingredients: 1 Tbsp plain lowfat yogurt; 2 tsp light mayonnaise; 0.25 tsp lemon zest grated; 2 tsp fresh lemon juice; 1 pinch black pepper; 1.5 Tbsp uncooked scallion(s) sliced; 1.5 Tbsp fresh tarragon chopped; 0.25 pound(s) cooked shrimp medium peeled and deveined, each cut lengthwise in half; 1 item(s) light whole wheat hamburger buns split and toasted; 1 tsp unsalted butter; 0.5 cup(s), shredded romaine lettuce

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Ingredients

plain lowfat yogurt

1 Tbsp

light mayonnaise

2 tsp

lemon zest

¼ tsp, grated

fresh lemon juice

2 tsp

black pepper

1 pinch

uncooked scallion(s)

1½ Tbsp, sliced

fresh tarragon

1½ Tbsp, chopped

cooked shrimp

¼ pound(s), medium peeled and deveined, each cut lengthwise in half

light whole wheat hamburger buns

1 item(s), split and toasted

unsalted butter

1 tsp

romaine lettuce

½ cup(s), shredded

Instructions

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)

Notes

Serve a sliced heirloom tomato sprinkled with salt and pepper alongside the sandwich.

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