Sriracha Shrimp Rolls

• 4 cups water
• 1 pound peeled and deveined medium shrimp
• 1/4 cup canola mayonnaise (such as Hellmann's)
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped English cucumber
• 4 teaspoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 2 green onions, chopped
• 4 New England-style top-split hot dog rolls
• 5 teaspoons butter, melted

1. Bring 4 cups water to a boil in a medium saucepan over high heat. Add shrimp; cook 2 minutes or until done. Drain. Rinse under cold water; drain well. Discard tail shells; coarsely chop shrimp.
2. Combine mayonnaise and next 6 ingredients (through green onions) in a large bowl. Stir in shrimp; toss well to coat.
3. Heat a large skillet over medium heat. Brush cut sides of each hot dog roll evenly with butter. Add rolls to pan; cook 1 minute on each side or until lightly toasted and golden. Fill each toasted roll with about 3/4 cup shrimp mixture.
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water, shrimp, canola mayonnaise, sriracha, celery, cucumber, fresh cilantro, lime juice, green onions, new, butter

Taken from www.myrecipes.com/recipe/sriracha-shrimp-rolls (may not work)