Spicy Shrimp Sandwich

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A picnic is such a relaxing and romantic way to enjoy a meal as a twosome, you shouldn't put off the repast until the weekend.

Keep a blanket and basket in the hall and a few choice ingredients in the kitchen and you can head for the park anytime the mood strikes.

Here are a few food items to include in your picnic arsenal:

-- Canned tuna or salmon. Use in salads or sandwiches.

-- Frozen cooked, peeled shrimp. Run a handful under cold water to thaw and you're good to go. Serve simply with a dip of wasabi-flavored mayonnaise or toss with salad greens, fresh tarragon and vinaigrette dressing.

-- Flour tortillas. Use these for wraps along with rolls and buns.

-- Olives, sun-dried tomatoes and pickled onions. Serve as appetizers or use in sandwiches.

-- Cheese. Choose long-lasting types such as Emmentaler, aged Gouda or Gruyere that won't spoil if your picnic plans are postponed.

-- Condiments. Salsa, hot sauce and mayonnaise.

-- Sweets. If you've got honey, you've got dessert. Drizzle honey over cheese or sliced peaches. Make a dessert wrap by arranging sliced fresh fruit on a tortilla; then sprinkle on a small handful of walnuts and a squirt of honey. Fold to enclose the filling.

Here's a recipe for a shrimp sandwich that travels well. Prepare the salad in the morning and refrigerate. Assemble it at the last minute. Add fresh fruit, your beverage of choice and your favorite picnic spot for a mini vacation for two.

Spicy Shrimp Sandwich

Makes 2 servings.

Preparation time: 15 minutes

1/2 pound cooked, peeled large shrimp, cut into bite-size pieces

1 Fresno or jalapeno chili, cored, seeded and minced

1 celery rib, trimmed and chopped

1 small scallion, green part only, finely chopped

2 tablespoons reduced-fat mayonnaise

1 tablespoon fresh lime juice

1/4 teaspoon pepper

1 tablespoon minced fresh cilantro

2 hamburger buns or crusty rolls (see note)

2 leaves lettuce

Combine shrimp, chili, celery, scallion, mayonnaise, lime juice, pepper and cilantro in a bowl. Stir well. Spoon mixture onto bottom halves of 2 buns. Tuck a lettuce leaf into each sandwich.

Note: If you're serving this recipe at home, you may prefer to toast the buns before assembling the sandwich.

Each serving has: 290 calories; 8 grams total fat; 28 grams protein; 25 grams carbohydrates; 221 milligrams cholesterol; 556 milligrams sodium and 2.5 grams dietary fiber.

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Spicy Shrimp Sandwich - Bev Bennett Recipes

(c) 2010 Bev Bennett Recipes