Shrimp Banh Mi

• 1 large carrot, shredded
• 2 tablespoons rice vinegar
• 13 cup chopped fresh cilantro
• 2 12 tablespoons low-fat mayonnaise
• 2 12 tablespoons low-fat plain yogurt
• 34 teaspoon fish sauce
• 1 tablespoon lime juice
• 14 teaspoon cayenne pepper
• 3 French baguettes, halved lengthwise
• 1 lb peeled and cooked shrimp, tails removed
• 18 slices cucumbers
• 3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

1. Place carrot and vinegar in a small bowl, stir to combine; let marinate while working on the rest of the ingredients.
2. Add cilantro, mayonnaise, yogurt, fish sauce, lime juice, and cayenne to a bowl; stir to combine.
3. Spread 2 teaspoons of this sauce on the bottom half of each baguette; add the shrimp to the remaining sauce; toss to coat.
4. Using a slotted spoon, divide carrot among the baguettes (discard vinegar).
5. Top with shrimp, cucumber, and scallions; sprinkle with salt and pepper, if desired; cover with top half of baguette.
6. Cut each baguette into two 6-inch sandwiches.

carrot, rice vinegar, fresh cilantro, lowfat mayonnaise, lowfat plain yogurt, fish sauce, lime juice, cayenne pepper, shrimp, cucumbers, scallions

Taken from www.food.com/recipe/shrimp-banh-mi-287818 (may not work)