Ingredients:
-2 teaspoons sesame oil-1 tablespoon minced fresh ginger
-12 ounces shrimp, peeled and deveined
-1/2 teaspoon kosher salt, divided
-4 wheat hot dog buns
-2 tablespoons minced celery
-3 tablespoons mayo
-1 tablespoon 2% Greek yogurt
-2 teaspoons minced shallots
-1 teaspoon lemon juice
-1/8 teaspoon cayenne
-4 large lettuce leaves
Directions:
-Preheat boiler.
-Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add ginger; cook 1 minute. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done, and keep warm.
-Arrange buns in a single layer on a baking sheet, cut sides up. Broil 45 seconds to 1 minute or until toasted. Combine celery, mayo, yogurt, shallots, lemon juice and cayenne in a medium bowl; add remaining salt and pepper. Place 1 lettuce leaf on each bun, then top with 1 tablespoon mayo mixture and 1/4 of the shrimp. Cover with top halves of buns.
Cheers! Since this is spicy, try something sweeter, like a fruity sauvignon blanc.
Nutrition info: 325 calories per serving
Source: What I could never do without, Cooking Light
Notes: If you're skeptical about using fresh ginger, this may be the recipe to try. It gives the shrimp an added kick and so much flavor. Depending on how much you like spice, you could add more or less of the cayenne. (More is better, in my opinion, but I like spice.) The original recipe called for "shrimp sliders" on small buns, so that could be fun to try too. I just like making it a roll, New England style. Also, I'd recommend serving with kale chips.
