Grilled Shrimp Po'Boy

Ingredients

• 1 pound jumbo shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 teaspoons lemon juice
• 1/2 teaspoon Old Bay seasoning
• 1 (11.5-ounce) loaf unsliced French bread
• Olive oil-flavored cooking spray
• 1/4 cup fat-free mayonnaise
• 3 tablespoons chopped drained oil-packed sun-dried tomatoes
• 2 tablespoons Dijon mustard
• 1/8 teaspoon ground red pepper
• 1 garlic clove, pressed
• 2 cups thinly sliced romaine lettuce
• 1/2 cup sliced red onion

Preparation

1. Combine first 4 ingredients in a large zip-top freezer bag; seal bag, and toss to coat. Marinate in refrigerator 3 hours, turning bag occasionally.
2. . Cut bread loaf in half horizontally. Hollow out top half of loaf, leaving a 1/2-inch border; reserve torn bread for another use. Coat cut sides of both loaf halves with cooking spray.
3. . Prepare grill.
4. . Thread shrimp evenly onto 4 (12-inch) metal skewers, leaving 1/4 inch between each shrimp. Place skewers on a grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done. Place bread, cut sides down, on grill rack; grill 2 minutes or until lightly toasted.
5. . Combine mayonnaise and next 4 ingredients, stirring well. Spread mayonnaise mixture evenly over cut sides of loaf. Arrange lettuce, shrimp, and onion evenly over bottom half. Replace top half of loaf. Cut sandwich crosswise into 4 equal portions.