- Red Chile Mayonnaise
- 1 cup Hellmann’s mayonnaise
- 2 tablespoons ancho chile powder
- 2 teaspoons fresh lime juice
- 1 teaspoon lime zest
- 1/4 cup chopped cilantro
- Salt and freshly ground black pepper
- Shrimp Salad
- 1 pound cooked shrimp (21-24 size), each shrimp, cut into 3 pieces
- 1/2 cup finely diced celery
- 1/4 cup finely diced red onion
- Red chile mayonnaise
- Salt and freshly ground black pepper
- 8 buns, sliced 3/4 of the way through
- 8 tablespoons unsalted butter, softened
- Blue corn chips, crumbled
- Whisk together all ingredients in a small bowl, cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 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.