romaine lettuce hearts, finely shredded
( 2 cups)
celery, halved lengthwise, thinly sliced
blue cheese dressing
unsalted butter, softened
medium shrimp, peeled, deveined
3 tablespoons hot pepper sauce (Frank's) or 3 tablespoons
crumbled blue cheese
- Heat broiler Place dinner rolls, cut side up, on a baking sheet. Place under broiler and lightly toast, turning baking sheet to toast rolls evenly.
- In a medium bowl, toss lettuce, celery, and carrots with dressing. Divide the mixture over the bottom halves of the rolls.
- Coat a large nonstick skillet with cooking spray and place over medium-high heat. When pan is hot, add 1 tablespoon of the butter and shrimp; saute 2 minutes or until shrimp are almost cooked through.
- Add remaining 1 tablespoon butter and hot sauce to skillet; continue to cook, stirring shrimp in "Buffalo" sauce with a slotted spoon, until cooked through, about 1 minute. Spoon shrimp and sauce over lettuce mixture, sprinkle with blue-cheese crumbles, and place roll tops, toasted side down.