Shorty Shrimp Po'Boys

• 2 tablespoons low-fat buttermilk, divided
• 1 tablespoon canola mayonnaise
• 1 tablespoon water
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons whole-grain mustard
• 1/2 teaspoon ground red pepper
• 16 medium shrimp, peeled and deveined (about 3/4 pound)
• 1/4 cup yellow cornmeal
• Cooking spray
• 1 (12-ounce) French bread baguette, cut crosswise into 4 pieces
• 2 cups thinly sliced green leaf lettuce
• 8 (1/4-inch-thick) tomato slices

1. Place a baking sheet in oven. Preheat oven to 450u0b0 (leave pan in oven).
2. Combine 1 tablespoon buttermilk, mayonnaise, and next 4 ingredients (through pepper), stirring with a whisk. Set aside.
3. Combine remaining 1 tablespoon buttermilk and shrimp in a bowl; toss to coat. Sprinkle with cornmeal; toss to coat. Carefully remove preheated pan from oven. Arrange shrimp in a single layer on pan. Lightly coat shrimp with cooking spray. Bake at 450u0b0 for 8 minutes or until done.
4. Cut bread pieces through the top, cutting to, but not through, the bottom. Hollow out bread, leaving a 1/2-inch-thick shell. Combine 2 tablespoons mayonnaise mixture and lettuce; toss to coat. Divide lettuce mixture, tomatoes, shrimp, and remaining mayonnaise mixture among bread pieces.
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lowfat buttermilk, canola mayonnaise, water, lemon juice, wholegrain mustard, ground red pepper, shrimp, yellow cornmeal, cooking spray, bread baguette, tomato slices

Taken from www.myrecipes.com/recipe/shorty-shrimp-poboys (may not work)