Grilled Shrimp Po’boy

Ingredients

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

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.