Cooked shrimp and crisp romaine lettuce form a salad that is served inside a hollowed out bread roll.
1 lb. frozen cooked large shrimp, thawed 3 cloves garlic, minced 1/2 C. low-fat mayonnaise 1/2 C. sliced celery 1/2 C. minced green onions 1 Tbs. lemon juice 1 C. shredded romaine lettuce 6 whole-grain hamburger buns
Combine the cooked shrimp with all ingredients except the lettuce and buns. On one side of each bun, scoop out some of the bread, leaving a hole with about 1 in. of shell surrounding it. Put some lettuce in the hole. Pile on the shrimp salad and top with remaining bread half. Serves 4 to 6.