Southern Living OCTOBER 1996
Peel shrimp, and devein, if desired. Cut fish crosswise into 1-inch slices. Combine shrimp and fish in a shallow dish, and sprinkle with Creole seasoning. Cover and chill 2 hours.
Combine lemon juice and oil in a small bowl; pour over seafood. Cover and chill 30 minutes.
Cut red peppers into thin strips; pat dry. Seed and chop jalapeño pepper. Combine peppers, mayonnaise, and next 4 ingredients; set aside.
Drain seafood, and place in a grill basket coated with cooking spray.
Cook, covered with grill lid, over medium-hot coals (350°-400°) 7 to 10 minutes, turning once.
Place seafood, tomato slices, and lettuce evenly on bottom halves of rolls; spread top halves of rolls with mayonnaise mixture, and place on sandwiches.
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