Ingredients
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2 tablespoons onions, finely chopped
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2 tablespoons celery, finely chopped
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2 tablespoons green bell peppers, finely chopped
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1 tablespoon prepared horseradish
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2 tablespoons ketchup
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1 teaspoon fresh basil, minced
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2 teaspoons lemon juice
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2 teaspoons Worcestershire sauce
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1 garlic clove, minced
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24 large shrimp, peeled and deveined
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cooking spray
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4 French bread, sliced horizontally (3 oz. each)
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1/3 cup reduced-fat mayonnaise
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1/8 teaspoon fresh ground black pepper
Instructions
- To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
- Prepare grill.
- Thread shrimp onto 4 (10-inch) skewers.
- Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
- Preheat oven to 350 degrees.
- Hollow out bread halves, leaving a 1-inch thick shell.
- Place bread on a baking sheet; bake at 350 degrees 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.