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Submitted by: Karen Pilcher from Burleson, TX
Originally shared on the web 06/26/2013

3/4 lb. cooked shrimp, peeled and chopped
1/4 c. green pepper, chopped
1/4 c. celery, chopped
1/4 c. cucumber, chopped
1/4 c. tomato, diced
1/4 c. green onions, chopped
1/4 c. mayonnaise
Optional: hot pepper sauce to taste
6 split-top rolls, split and lightly toasted
2 T. butter, softened
1 c. shredded lettuce

Combine shrimp, vegetables, mayonnaise and hot pepper sauce, if using, in a large bowl; toss well and set aside. Spread rolls evenly with butter; divide lettuce among rolls and top with shrimp mixture. Serves 6.