Cilantro Shrimp Salad on Sourdough Rolls

Ingredients

• 0.3 teaspoon pepper black
• 1 cup cherry tomatoes quartered
• 0.3 teaspoon tarragon dried
• 0.3 cup cilantro leaves fresh chopped
• 0.5 cup parsley fresh finely chopped
• 0.3 cup green onions chopped
• 0.1 teaspoon ground pepper red
• 3 tablespoons juice of lemon fresh
• 0.3 cup mayonnaise light
• 4  romaine lettuce leaves 
• 0.3 teaspoon salt 
• 0.5 pound shrimp cooked chopped
• 8 ounce sourdough rolls (such as Pepperidge Farm)

Equipment

• bowl
• baking sheet
• broiler

Directions

1. Combine mayonnaise and next 8 ingredients in a medium bowl; add shrimp to mayonnaise mixture. Gently fold in tomato.
2. Preheat broiler.
3. Split rolls in half lengthwise to, but not through, other side.
4. Place on a baking sheet, and broil 2 minutes or until lightly toasted.
5. Place a lettuce leaf in each toasted roll; spoon 3/4 cup shrimp mixture into each roll.