Ingredients
| 1 Unit | Seapak Regular Or Jumbo Butterfly Shrimp |
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| 3/4 C | Shredded Cabbage |
| 3 tsp. | Fresh Cilantro, Chopped |
| 3 Unit | Sesame Topped Hamburger Buns |
| 1/2 C | Light Mayonaisse |
| 1/2 tsp. | Low Sodium Soy Sauce |
| 1/2 tsp. | Fresh Lemon Juice |
| 4 Drop | Drops Of Hot Sauce (use More Or Less To Taste) |
| 3 tsp. | Cilantro, Chopped |
Directions
1 |
PREHEAT oven to 450°F. |
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2 |
ARRANGE the shrimp in a single layer on a large baking sheet. Prepare according to package instructions |
3 |
STIR together mayonnaise, soy sauce, lemon juice, hot sauce, chopped cilantro in a small bowl. Place bowl in the refrigerator until ready to serve. |
4 |
PLACE 1/4 cup shredded cabbage on bun. Spread 2 tablespoons of the soy lemon aioli mixture on the top |
5 |
CUT the tails off the shrimp. Place 4 shrimp in each sandwich. Serve immediately. |
3 Servings
