Ingredients
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 Tbsp. ancho chile powder
- 2 tsp. fresh lime juice
- 1 tsp. lime zest
- 1/4 cup chopped cilantro
- 1 pound cooked shrimp (21-24 size), each shrimp peeled, deveined and cut into 3 pieces
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- 8 hot dog buns, sliced 3/4 of the way through
- 8 Tbsp. unsalted butter, softened
- blue corn chips, crumbled
Directions
- Whisk together Hellmann’s® or Best Foods® Real Mayonnaise, ancho chile powder, lime juice, lime zest and cilantro. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Combine the shrimp, celery, red onion in a large bowl. Add the red chile mayonnaise and gently fold to combine, and sprinkle with salt and pepper, if desired. Can be made up to 8 hours in advance and stored covered in the refrigerator.
- Heat a grill, grill pan, or broiler. Butter both sides of each bun. Grill butter-side down or broil butter side up until lightly golden brown. Divide the shrimp salad among the rolls and top with some of the blue corn chips.