Fresh scallions top these seafood sensations for subtle crunch and oniony flavor that’s the perfect complement for shellfish.
- 1½ lbs. fully cooked frozen shrimp, thawed
- 2 tomatoes
- 3 scallions
- ½ cup coleslaw dressing
- 6 hoagie rolls
- Torn butter lettuce leaves
- Cut shrimp into bite-size pieces. Cut tomatoes into ¼”-thick slices. Thinly slice scallions; reserve. In large bowl, combine shrimp with coleslaw dressing and ⅓ of the scallions. Cover with plastic wrap; chill at least 1 hr., or until ready to serve.
- Split hoagie rolls across tops lengthwise. If desired, layer rolls with lettuce. Add tomato slices; top with shrimp salad mixture. Sprinkle with reserved scallions.