This dinner takes about 15 min. to make and it’s pretty enough and good enough to serve company- which works for me! To cap off the wonderfulness it’s relatively good for you and very summer picnic feeling- perfect for date night!

Ingredients-

1 large ear of corn, husked

1 1/2 cups cooked peeled shrimp- roughly chopped

1 cup diced red bell pepper

2 tablespoons finely chopped green onion

4 teaspoons fresh lime juice

1/2 teaspoon hot sauce

2 tablespoons mayonnaise

6 3- to 4-inch-diameter egg-bread rolls, cut horizontally almost in half

Cook corn in pot of boiling salted water 3 minutes. Drain; cool. Cut kernels off cob. Place corn kernels in medium bowl. Add shrimp, bell pepper, green onion, lime juice, lime peel, and hot sauce; toss to blend. Mix in mayonnaise. Season salad with salt and pepper. (Can be made 1 day ahead. Chill.)

Pull some bread out of each roll half, hollowing out slightly. Divide salad among rolls and serve. It’s also good just on it’s own if you want to save some carbs.

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