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