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© Meredith Corporation. All rights reserved. Used with permission.
(4 sandwiches (about 2 cups filling))
Bring a large pot of water to a boil. Squeeze 1 teaspoon juice from lemon into a small bowl; set aside. Squeeze the remaining juice into the boiling water; add lemon rinds. Remove leaves from parsley, reserving leaves and stems separately. Finely snip 2 tablespoons of the leaves; set aside. Using 100%-cotton string, tie parsley stems into a bundle and add to the boiling water. Add shrimp.
Boil 1 to 2 minutes or just until shrimp are opaque. Using a slotted spoon, immediately transfer shrimp to a bowl of ice water to stop cooking. Drain and coarsely chop shrimp.
In a large bowl, combine the reserved 1 teaspoon lemon juice and 2 tablespoons snipped parsley, shrimp, mango, celery, green onions, yogurt, mustard, salt and pepper.
Serve shrimp mixture in toasted buns, adding lettuce if desired.