Grilled Shrimp Po'boy

Ingredients

• 1 lb shrimp deveined uncooked peeled
• 1.5 tablespoons olive oil 
• 2 teaspoons juice of lemon fresh
• 0.5 teaspoon seafood seasoning 
• 11.5 oz bread french
• 1 serving olive oil cooking spray 
• 0.3 cup mayonnaise fat-free
• 3 tablespoons sun-dried tomatoes drained chopped in oil
• 4.5 teaspoons dijon mustard 
• 0.1 teaspoon ground pepper red (cayenne)
• 1 clove garlic finely chopped
• 2 cups the of 1 cos lettuce shredded
• 0.5 cup onion red sliced

Equipment

• bowl
• grill
• ziploc bags
• skewers
• metal skewers

Directions

1. In large resealable food storage plastic bag, mix shrimp, 1 tablespoon of the oil, lemon juice and seafood seasoning; seal bag and turn to coat. Refrigerate 3 hours to marinate, turning bag occasionally.
2. Cut loaf of bread in half horizontally. Hollow out top half, leaving 1/2-inch border. Spray cut side of bread with cooking spray; set aside. In small bowl, mix mayonnaise, tomatoes, mustard, red pepper and garlic; refrigerate until serving time.
3. Heat gas or charcoal grill. On each of 4 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each. Carefully brush remaining oil on grill rack.
4. Place skewers on grill over medium heat. Cover grill; cook 4 to 6 minutes, turning once, until shrimp are pink.
5. Place bread, cut sides down, on grill; cook 2 minutes or until lightly toasted.
6. Spread mayonnaise mixture over cut sides of bread.
7. Place lettuce, shrimp and onion in bottom half. Cover with top of loaf.
8. Cut sandwich crosswise into 4 pieces.