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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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EatingWell; 247 calories Ingredients:
1 large carrot, shredded |
2 tablespoons rice vinegar |
1/3 cup chopped fresh cilantro |
2 1/2 tablespoons low-fat mayonnaise |
2 1/2 tablespoons low-fat plain yogurt |
3/4 teaspoon fish sauce |
1 tablespoon lime juice |
1/4 teaspoon cayenne pepper |
3 french baguettes, halved lengthwise |
1 lb peeled and cooked shrimp, tails removed |
18 slices cucumbers |
3 scallions, thinly sliced lengthwise and cut into 2-inch pieces |
Directions:
1. Place carrot and vinegar in a small bowl, stir to combine; let marinate while working on the rest of the ingredients.
2. Add cilantro, mayonnaise, yogurt, fish sauce, lime juice, and cayenne to a bowl; stir to combine.
3. Spread 2 teaspoons of this sauce on the bottom half of each baguette; add the shrimp to the remaining sauce; toss to coat.
4. Using a slotted spoon, divide carrot among the baguettes (discard vinegar).
5. Top with shrimp, cucumber, and scallions; sprinkle with salt and pepper, if desired; cover with top half of baguette.
6. Cut each baguette into two 6-inch sandwiches.
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