Shrimp Remoulade Po Boys

Another new winner from Cooking Light. Taking the trouble to grill rather than boil the shrimp is worthwhile. I also put spices on my shrimp, which wasn't called for in the original recipe. Get creative!

Remoulade Sauce

• 1/3 cup light mayonnaise
• 2 TB finely chopped onion
• 2 TB finely chopped celery
• 2 TB finely chopped green bell pepper
• 1 TB prepared horseradish (I used a little more than this)
• 2 TB ketchup
• 1 tsp minced fresh basil
• 2 tsp lemon juice
• 2 tsp worstershire
• 1/8 tsp black pepper
• 1 small garlic clove, minced

Sandwich Makings

• 24-30 large shrimp, peeled and deveined
• 6 wooden skewers, soaked in water
• 4x 3-oz loaves French bread, sliced horizontally ( I used the Pillsbury stuff in the round refrigerated container that you bake that evening)
• 1c chopped iceberg
• 1c chopped tomato

1) Preheat grill, after coating with cooking spray.

2) To make sauce, combine first 11 ingredients, chill.

3) Thread shrimp onto skewers. Spice shrimp as desired - I sprinkled mine with Louisiana BBQ spices, blackened seasoning, salt and pepper. Then grill ~3 min on each side, or until done.

4) Hollow out bread halves, leaving a 1" thick shell. If bread is not crusty enough, toast by placing on a baking sheet for 5 min at 350 degrees.

5) Assemble sandwiches with 1/4c lettuce, 1/4c tomato, 6-9 shrimp, and 1/4c sauce

Yield, 4 servings, 6 points each