Shrimp, Corn, and Red Pepper Salad Sandwiches

• 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

1. Cook corn in pot of boiling salted water 3 minutes.
2. Drain; cool.
3. Cut kernels off cob.
4. Place corn kernels in medium bowl.
5. Add shrimp, bell pepper, cilantro, green onion, lime juice, lime peel, and hot pepper sauce; toss to blend.
6. Mix in mayonnaise.
7. Season salad with salt and pepper.
8. (Can be made 1 day ahead.
9. Chill.)
10. Pull some bread out of each roll half, hollowing out slightly.
11. Divide salad among rolls and serve.

corn, shrimp, red bell pepper, fresh cilantro, green onion, lime juice, lime peel, hot pepper, mayonnaise, eggbread rolls

Taken from www.epicurious.com/recipes/food/views/shrimp-corn-and-red-pepper-salad-sandwiches-105355 (may not work)