Salad Roll)

Serves: 4

Red Chile Mayonnaise:
1 cup Hellmann’s mayonnaise
2 tablespoons ancho chile powder
2 teaspoons fresh lime juice
1 teaspoon lime zest
¼ cup chopped cilantro
Salt and freshly ground black pepper

Whisk together all ingredients in a small bowl, cover and refrigerate for at least 30 minutes to allow flavors to meld.

Shrimp Salad:
1 pound cooked shrimp (21-24 size), each shrimp, cut into 3 pieces
½ cup finely diced celery
¼ cup finely diced red onion
Red Chile mayonnaise
Salt and freshly ground black pepper
8 buns, sliced ¾ of the way through
8 tablespoons unsalted butter, softened
Blue corn chips, crumbled

Combine the shrimp, celery and red onion in a large bowl.  Add the red chile mayonnaise and gently fold to combine, season with salt and pepper. Can be made up to 8 hours in advance and stored covered in the refrigerator.
Heat a grill, grill pan or preheat the broiler.  Butter both sides of each bun and season with salt and pepper.  Grill butter-side down or broil butter-side up until lightly golden brown.  Divide the shrimp salad among the rolls and top with some of the blue corn chips.