Shrimp Remoulade Po'Boys

• 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

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.

remoulade sauce, mayonnaise, onions, celery, green bell peppers, horseradish, ketchup, fresh basil, lemon juice, worcestershire sauce, fresh ground black pepper, garlic, remaining ingredients, shrimp, cooking spray, bread, iceberg lettuce, tomatoes

Taken from www.food.com/recipe/shrimp-remoulade-poboys-236156 (may not work)