Shrimp Remoulade Po'Boys - cooking recipe

Ingredients

Remoulade Sauce
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
Remaining Ingredients
24 large shrimp, peeled and deveined
cooking spray
4 French bread, sliced horizontally (3 oz. each)
1 cup iceberg lettuce, chopped
1 cup tomatoes, chopped

Preparation

To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
Prepare grill.
Thread shrimp onto 4 (10-inch) skewers.
Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
Preheat oven to 350 degrees.
Hollow out bread halves, leaving a 1-inch thick shell.
Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.