|Prep Time:||10 min|
Coconut Shrimp Minis with Tropical Sauce
- 1 package (12 oz.) frozen coconut shrimp, reserve dipping sauce
- 1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
- 10 party-size potato rolls, split
- 5 slices Muenster cheese [or Swiss cheese], cut in half and folded over
- 10 pieces green leaf lettuce leaves
- Cook coconut shrimp according to package directions; remove tails.
- Combine 2 tablespoons dipping sauce with Hellmann's® or Best Foods® Real Mayonnaise; evenly spread on bottom of rolls. Top with cheese, cooked shrimp and lettuce, then remaining rolls; secure with toothpicks. Garnish, if desired, with cubed mango, papaya or pineapple.
- *If coconut shrimp does not have dipping sauce, blend 2 tablespoons tropical flavored jam or preserves (pineapple, orange) with Hellmann's or Best Foods Real Mayonnaise.
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