Shrimp Cocktail Salad Rolls

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
523
FAT
99%
CHOL
36%
SOD
75%

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Ingredients for 4 servings

16 large, store-bought, peeled, de-veined and cooked shrimp, tails removed and chopped into bite-size pieces (look for them near the seafood counter)

5 radishes, thinly sliced, then stacked and julienned into matchsticks

1/4 yellow bell pepper, finely chopped

2 scallions, both green and white parts, thinly sliced on an angle

6 stalks celery, two finely chopped and four cut into sticks

3 tablespoons red wine vinegar

2-3 tablespoons honey

1 teaspoon Worcestershire sauce

1/4 cup hot sauce

1/4 cup store-bought cocktail sauce

1/4 cup extra virgin olive oil (EVOO)

Salt and freshly ground black pepper

4 tablespoons butter, melted

4 hot dog buns, split on the top

4 carrots, peeled and cut into sticks

1 bag rosemary potato chips, or any other healthy chip you like

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