Low-fat Mexicali Shrimp Sandwiches

Description
Cilantro, corn, red pepper and lime enhance a quick and easy sandwich.
 * Contributed by Catsrecipes Y-Group
 * Servings: 6

Ingredients

 * 1 large ear of corn, husked
 * 10 ounces bay shrimp (or tiny shrimp), cooked (about 1½ cups)
 * 1 cup diced red bell pepper
 * 2 tablespoons chopped fresh cilantro
 * 2 tablespoons chopped green onions
 * 4 teaspoons fresh lime juice
 * 1 teaspoon grated lime peel
 * ½ teaspoon hot pepper sauce
 * 2 teaspoons fat-free mayonnaise
 * 6 - 4 inch Kaiser rolls or low-fat hamburger buns, cut horizontally in half

Directions

 * 1) Cook corn in a pot of boiling salted water for three minutes. Drain and cool. Cut kernels off cob. Place corn kernels in a medium bowl.
 * 2) Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel and hot pepper sauce and toss to blend.
 * 3) Mix in mayonnaise and season with salt and pepper.
 * 4) Chill. (May be made one day in advance and stored in refrigerator)
 * 5) Pull out a small amount of the bread on the low half of the bun to hollow out to form a slight indention or bowl effect.
 * 6) Scoop salad into roll indention's and top with other half of roll.

Nutritional Information
Per Serving:
 * 157 Calories | 2 g Fat (10.1% calories from fat) | 14 g Protein | 24 g Carbohydrate | 4 g Dietary Fiber | 72 mg Cholesterol | 295 mg Sodium
 * Exchanges: 1½ grain (starch); 1½ lean meat; ½ vegetable; 0 fruit; 0 fat; 0 other carbohydrates