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Shrimp Salad with Red Chile Mayonnaise & Blue Corn Chips

By: Hellmann's®

"Red chile mayonnaise, creamy white shrimp, and crunchy blue corn chips make a bang up sandwich--in true Independence Day spirit."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

Red Chile Mayonnaise
1 cup Hellmann’s mayonnaise
2 tablespoons ancho chile powder
2 teaspoons fresh lime juice
1 teaspoon lime zest
1/4 cup chopped cilantro
Salt and freshly ground black pepper
Shrimp Salad
1 pound cooked shrimp (21-24 size), each shrimp, cut into 3 pieces
1/2 cup finely diced celery
1/4 cup finely diced red onion
Red chile mayonnaise
Salt and freshly ground black pepper
8 buns, sliced 3/4 of the way through
8 tablespoons unsalted butter, softened
Blue corn chips, crumbled

Directions

Whisk together all ingredients in a small bowl, cover and refrigerate for at least 30 minutes to allow flavors to meld.
Combine the shrimp, celery and red onion in a large bowl. Add the red chile mayonnaise and gently fold to combine, season with salt and pepper. Can be made up to 8 hours in advance and stored covered in the refrigerator.
Heat a grill, grill pan or preheat the broiler. Butter both sides of each bun and season with salt and pepper. 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.