Shrimp Louis Boats
|Submarine rolls||7 1⁄2 Ounce, split (3 Rolls, 2 1/2 Pound Each)|
|Unpeeled medium shrimp||1 1⁄2 Pound (Fresh)|
|Water||1 1⁄2 Quart|
|Nonfat mayonnaise||1⁄2 Cup (8 tbs)|
|Chopped green onions||2 Tablespoon|
|Chili sauce||1 Tablespoon|
|Salt free lemon pepper||3⁄4 Teaspoon|
|Bibb lettuce leaves||12|
Hollow out centers of rolls, leaving 1/2-inch-thick shells.
Reserve insides of rolls for another use.
Peel and devein shrimp.
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain well; rinse with cold water.
Cover and chill at least 15 minutes.
Combine mayonnaise and next 3 ingredients, stirring well.
Stir in shrimp.
Line each roll half with 2 lettuce leaves.
Spoon shrimp mixture evenly over lettuce.