Shrimp Salad Sandwiches

• 3 cups water
• 1 pound unpeeled medium-size fresh shrimp
• 1/4 cup nonfat cream cheese, softened
• 2 tablespoons sliced green onions
• 2 tablespoons diced sweet red pepper
• 2 teaspoons nonfat mayonnaise
• 2 teaspoons lime juice
• 1 teaspoon capers
• 1/2 teaspoon dried dillweed
• 2 (2 1/2-ounce) French rolls

1. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp.
2. Combine cream cheese and next 6 ingredients, stirring well. Add shrimp, and toss gently. Cover and chill 1 hour.
3. Cut a 1/2-inch slice off top of each roll; set tops aside. Hollow out center of rolls, leaving 1/2-inch-thick shells. Reserve excess bread for another use. Place bread shells and tops, cut sides up, on rack of a broiler pan. Broil 5 1/2 inches from heat (with electric oven door partially opened) 1 to 2 minutes or until lightly toasted. Spoon shrimp mixture evenly into shells; cover with tops.

water, shrimp, nonfat cream cheese, green onions, sweet red pepper, nonfat mayonnaise, lime juice, capers, rolls

Taken from www.myrecipes.com/recipe/shrimp-salad-sandwiches (may not work)