1 pound Market Pantry® Raw Large Peeled & Deveined Shrimp, thawed
½ cup plain fat-free Greek yogurt
½ teaspoon cayenne pepper sauce, plus more for serving
Kosher salt and freshly ground black pepper
2 Market Pantry® Demi Wheat French Breads, cut in halves and split crosswise
2 cups shredded romaine lettuce
1 tomato, thinly sliced
12 Market Pantry® Hamburger Dill Pickle Ovals
1. Bring a medium saucepan of water to a boil. Add the shrimp, reduce the heat to simmer, and cook, stirring, until just opaque throughout, about 3 minutes. Drain, rinse under cold water until cool, and drain again.
2. In a medium bowl, whisk the yogurt and hot sauce. Fold in the shrimp and season to taste with salt and pepper. Toast the bread in a toaster oven or oven. Divide the shrimp among the bread and top with the lettuce, tomato, pickles, and more hot sauce.
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