Recipe: Shrimp Salad Naan

Serves 5

1 large carrot, peeled and shredded

1 tablespoon rice vinegar

1 pound small cooked shrimp

2 tablespoons chopped cilantro

2 tablespoons chopped green onion

1/3 cup reduced-fat mayonnaise

2 tablespoons low-fat yogurt

1 teaspoon Thai fish sauce

1 tablespoon lime juice

1/8 teaspoon salt

¼ teaspoon cayenne pepper

5 individual naan bread (see Kitchen Note)

15 very thin cucumber slices

1. Combine carrot and vinegar in a small bowl. Let marinate while preparing other ingredients. Drain shrimp well, pressing out excess liquid with a paper towel.

2. Combine cilantro, green onion, mayonnaise, yogurt, fish sauce, lime juice, salt and cayenne. Stir 3 tablespoons of the mixture into the shrimp and set aside.

3. Wrap naan in damp paper towels and microwave on high for 10 to 20 seconds or until soft enough to bend easily. Spread remaining mayonnaise mixture on bread and top with shrimp. Top with carrot and cucumber. Roll bread to enclose filling, then cut each sandwich in half. (An alternate method is to cut each bread in half crosswise and proceed as if making a traditional sandwich.)

Times Kitchen Note: We used Tandoori Naan bread from Indian Life.

Adapted from "Healthy in a Hurry" by Jim Romanoff