Shrimp Rémoulade Po'Boys

• 1/3 cup reduced-fat mayonnaise
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped green bell pepper
• 1 tablespoon prepared horseradish
• 2 tablespoons ketchup
• 1 teaspoon minced fresh basil
• 2 teaspoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1/8 teaspoon freshly ground black pepper
• 1 small garlic clove, minced
• Remaining ingredients:
• 24 large shrimp, peeled and deveined
• Cooking spray
• 4 (3-ounce) French bread loaves, sliced horizontally
• 1 cup chopped iceberg lettuce
• 1 cup chopped tomato

1. To prepare sauce, combine first 11 ingredients in a medium bowl. Chill.
2. Prepare grill.
3. Thread shrimp onto 4 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
4. Preheat oven to 350u0b0.
5. Hollow out bread halves, leaving a 1-inch-thick shell. Place bread on a baking sheet; bake at 350u0b0 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.
6. Wine note: This sandwich needs a seafood-friendly summer white with enough body and bite to cut through the spicy mayo. Willamette Valley Vineyards Pinot Gris 2006 ($15) offers crisp pear and apple flavors, honeysuckle aromas, and a lush body, making it a favorite with shellfish. - Jeffery Lindenmuth

mayonnaise, onion, celery, green bell pepper, horseradish, ketchup, fresh basil, lemon juice, worcestershire sauce, freshly ground black pepper, garlic, remaining ingredients, shrimp, cooking spray, bread, iceberg lettuce, tomato

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