Shrimp sauteed in garlicky butter fills these little mini burger rolls. A sauce of mayonnaise, mustard, scallions and some Old Bay seasoning is spread on the rolls. Old Bay is a blend of herbs and spices, usually celery salt, red and black pepper, and paprika. It’s mostly used to season shellfish.

For the Quick Potato Salad, I doctored up deli potato salad with some sliced carrots and chopped chives.

Helpful hints

— You can substitute Old Bay seasoning with some paprika, salt and pepper.

— You can use any type of lettuce.

— Buy peeled and deveined shrimp.

Countdown

— Make potato salad and set aside.

— Mix the mayonnaise, scallions and mustard together in a small bowl and set aside.

— Toast the slider rolls.

— Saute the shrimp and assemble the sliders.

Shopping list

To buy: 1 jar reduced-fat mayonnaise, 1 jar Dijon mustard, 1 bunch scallions, 1 head lettuce, 1 container Old Bay seasoning, 1 package whole wheat slider rolls, 3/4 pound peeled and deveined shrimp, 1 small container deli potato salad, 1 package carrots and one bunch chives.

Staples: butter, garlic.

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1/4 cup reduced-fat mayonnaise

2 scallions, thinly sliced or chopped

2 teaspoons Dijon mustard

4 whole wheat slider (mini hamburger) rolls

1 tablespoon butter

3 sliced garlic cloves

3/4 pound peeled and deveined shrimp

2 teaspoons Old Bay seasoning

4 lettuce leaves

Mix the mayonnaise, scallions and mustard together in a small bowl and set aside.

Open the slider rolls and toast them in a toaster oven or under the broiler. Place 2 rolls each on two dinner plates next to the potato salad.

Heat the butter and garlic in a medium size nonstick skillet for 1 minute. Add the shrimp and saute 3 minutes or until they turn pink. Sprinkle with the Old Bay seasoning.

Place a lettuce leaf on the bottom half of the slider rolls. Divide the shrimp into 4 portions and place on the lettuce leaves. Spread the mayonnaise mixture on the top half of the buns and place them on the shrimp.

Yield: 2 servings.

Per serving: 463 calories (38% from fat), 19.7 g fat (5.9 g saturated, 4.6 g monounsaturated), 292 mg cholesterol, 39.7 g protein, 30.8 g carbohydrates, 5.1 g fiber, 698 mg sodium.

1 cup deli potato salad

1/4 cup sliced carrots

2 tablespoons chopped chives

Place potato salad in a bowl. Add the celery and chives. Mix well.

Yield: 2 servings.

Per serving: 227 calories (69% from fat), 17.4 g fat (2.7 g saturated, 3.2 g monounsaturated), 13 mg cholesterol, 1.6 g protein, 15.5 g carbohydrates, 1.8 g fiber, 290 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook."