1 small carrot, peeled and shredded
2 teaspoons rice wine vinegar
1/2 pound small shrimp, cooked or large shrimp, cooked and chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onion
2 tablespoons reduced-fat mayonnaise
1 tablespoon low-fat yogurt
1-1/2 teaspoons fresh lime juice
pinch of salt
pinch of cayenne pepper
1 large naan or 2 small naan
4 very thin cucumber slices
Chopped romaine
Combine carrot and vinegar in a small bowl, set aside. In a medium bowl, ombine cilantro, green onion, mayonnaise, yogurt,lime juice, salt, cayenne. Add shrimp and mix to combine.
Wrap naan in aluminum foil and place in a preheated 350°F oven to warm for 8-10 minutes.
To assemble-Place large naan on plate, lay chopped romaine on lower half of naan, mound with shrimp salad, top with shredded carrot and cucumber. Garnish with cilantro sprig.
Fold top half over filling and secure with a wooden pick.
