Try this shrimp salad sandwich with a kick of spice!
Servings: Serves 4
Red Chili Mayonnaise:
  • 1 cup Hellmann's mayonnaise
  • 2 Tbsp. ancho chili powder
  • 2 tsp. fresh lime juice
  • 1 tsp. lime zest
  • 1/4 cup chopped cilantro
  • Salt and freshly ground black pepper
Shrimp Salad:
  • 1 pound (21 to 24 size) cooked shrimp , each shrimp cut into 3 pieces
  • 1/2 cup finely diced celery
  • 1/4 cup finely diced red onion
  • Red chili mayonnaise
  • Salt and freshly ground black pepper
  • 8 buns , sliced 3/4 of the way through
  • 8 Tbsp. unsalted butter , softened
  • Blue corn chips , crumbled
To make red chili mayonnaise: Whisk together all ingredients in a small bowl, cover and refrigerate for at least 30 minutes to allow flavors to meld.

To make shrimp salad: Combine the shrimp, celery and red onion in a large bowl. Add the red chili mayonnaise and gently fold to combine, seasoning with salt and pepper. Can be made up to 8 hours in advance and stored covered in the refrigerator.

To make sandwich: Heat a grill, grill pan or preheat the broiler. Butter both sides of each bun and season with salt and pepper. Grill butter side down or broil butter side up until lightly golden brown. Divide the shrimp salad among the rolls and top with some of the blue corn chips.


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