• 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 tomato , 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.