Shrimp Salad Rolls

Ingredients

• 1 teaspoon avocado oil
• 1 lb large shrimp (about 20), peeled and deveined
• 2 tablespoons light mayonnaise
• 2 tablespoons plain nonfat Greek yogurt
• 1/4 cup finely diced celery
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh parsley
• 1 1/2 teaspoons chopped fresh tarragon
• 1/2 teaspoon black pepper
• 4 whole-wheat hot dog buns (or skip the buns and use extra lettuce)
• 8 Boston lettuce leaves

Steps

1. Heat the broiler. Heat the avocado oil in a large nonstick skillet over medium-high heat and cook the shrimp 4 minutes, until done.
2. Spread the shrimp on a plate and chill 10 minutes, then chop coarsely.
3. Mix the shrimp with the mayonnaise, yogurt, celery, lemon rind, lemon juice, parsley, tarragon and pepper.
4. Open the buns without splitting them all the way and toast them cut side up under the broiler for about 1 minute.
5. Line each bun with 2 lettuce leaves and fill with about 1/2 cup of shrimp salad.