Shrimp Remoulade Po'boys

Courtesy of Cooking Light with Galley Wench's 'twist'!

• Ready In: 30 mins
• Serves: 4

Ingredients

• Remoulade Sauce

• 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

• Remaining Ingredients

• 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!