Zesty Shrimp Salad Rolls #Rsc - cooking recipe

Ingredients

1 lb frozen shrimp, smallest size, thawed, rinsed, and dried
2 stalks celery, minced
1 small shallot, minced
3/4 cup low-fat Greek yogurt
1/4 cup mayonnaise
1 teaspoon fresh lemon zest
2 dashes hot pepper sauce (or more)
1/2 ounce Hidden Valley Original Ranch Dips Mix (1/2 package)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 hot dog buns or 4 sandwich buns
2 tablespoons butter
1 head bibb lettuce, washed, dried, and leaves separated

Preparation

In a small bowl combine shrimp, celery, and shallots. Set aside.
In another small bowl, combine Greek yogurt, mayonnaise, lemon zest, hot pepper sauce, Hidden Valley Ranch Dips Mix, salt, and pepper. Stir to combine.
Toss sauce mixture with shrimp mixture until thoroughly coated.
Spread butter on insides of hot dog buns. Gently spread apart so buttered inside is exposed, and place under broiler for about 1 - 2 minutes until butter is melted and buns are golden brown.
Divide lettuce leaves among buns and place shrimp mixture on top of lettuce leaves. Serve immediately.