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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Courtesy of Cooking Light with Galley Wench's 'twist'! Ingredients:
1/3 cup mayonnaise |
2 tablespoons onions, finely chopped |
2 tablespoons celery, finely chopped |
2 tablespoons green bell peppers, finely chopped |
1 tablespoon prepared horseradish |
2 tablespoons ketchup |
1 teaspoon basil, minced |
2 teaspoons lemon juice |
2 teaspoons worcestershire sauce |
1 small garlic clove, minced |
1/8 teaspoon fresh ground pepper |
8 large shrimp, peeled and deveined |
4 (3 ounce) french baguettes (sliced horizontally) |
1 cup chopped iceberg lettuce |
1 cup chopped tomato |
nonstick cooking spray |
Directions:
1. To prepare sauce:.
2. Combine first 11 ingredients (Remoulade Sauce) in a medium bowl. Chill.
3. Prepare grill.
4. Thread shrimp onto skewers and place on grill rack coated with cooking spray.
5. Grill for 2 minutes per side or until shrimp is done.
6. Preheat oven to 350 degrees F.
7. Hollow out bread halves, leaving 1 inch thick shell.
8. Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
9. Place 1/4 cup lettuce, 1/4 cup tomato, and 6 shrimp in bottom half of each sandwich.
10. Cover with top bread halves.
11. Pass the Remoulade Sauce!
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