Shrimp Corn and Red Pepper Salad Sandwiches
Ingredients
- 1 large ear of corn, husked
- 1 1/2 cups cooked peeled tiny shrimp (such as bay shrimp; about 10 ounces)
- 1 cup diced red bell pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons finely chopped green onion
- 4 teaspoons fresh lime juice
- 1 teaspoon grated lime peel
- 1/2 teaspoon hot pepper sauce
- 2 tablespoons mayonnaise
- 6 3- to 4-inch-diameter egg-bread rolls, cut horizontally almost in half
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