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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Courtesy of Cooking Light. Ingredients:
1/3 cup reduced-fat 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 fresh basil, minced |
2 teaspoons lemon juice |
2 teaspoons worcestershire sauce |
1/8 teaspoon fresh ground black pepper |
1 garlic clove, minced |
24 large shrimp, peeled and deveined |
cooking spray |
4 french bread, sliced horizontally (3 oz. each) |
1 cup iceberg lettuce, chopped |
1 cup tomato, chopped |
Directions:
1. To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
2. Prepare grill.
3. Thread shrimp onto 4 (10-inch) skewers.
4. Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
5. Preheat oven to 350 degrees.
6. Hollow out bread halves, leaving a 1-inch thick shell.
7. Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
8. Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
9. Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.
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