Mango and cilantro give this shrimp roll a tropical twist.
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1/3 cup buttermilk
3 ounce slice Land O Lakes® Sharp Cheddar American Blend, coarsely chopped
1/4 cup finely chopped mango
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro leaves
1 pound large cooked shrimp , shelled, deveined, tails removed
4 sub sandwich rolls , split
4 (3/4-ounce) slices Land O Lakes® Sharp Cheddar American Blend, cut in half diagonally
Chopped fresh cilantro leaves
*Substitute 1 teaspoon vinegar or lemon juice and enough milk to equal 1/3 cup. Let stand 5 minutes.
Combine buttermilk and chopped cheese in blender container or food processor bowl fitted with metal blade or blender container. Process, scraping sides occasionally, until smooth. Stir in mango, green onion and cilantro. Stir in shrimp. Cover; refrigerate.
Open rolls; place 2 half slices cheese onto each side. Place rolls onto large ungreased baking sheet. Broil 4 to 6 inches from heat 2-3 minutes or until rolls are lightly toasted and cheese is melted.
Divide shrimp salad evenly among rolls. Garnish with additional cilantro and mango, if desired. Serve immediately.
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