Grab a shorty! Our smaller-scale sandwich is truly satisfying, especially with pickle chips and kale.
2 tablespoons low-fat buttermilk, divided
1 tablespoon canola mayonnaise
1 tablespoon water
2 teaspoons fresh lemon juice
1 1/2 teaspoons whole-grain mustard
1/2 teaspoon ground red pepper
16 medium shrimp, peeled and deveined (about 3/4 pound)
1/4 cup yellow cornmeal
1 (12-ounce) French bread baguette, cut crosswise into 4 pieces
2 cups thinly sliced green leaf lettuce
8 (1/4-inch-thick) tomato slices
How to Make It
Place a baking sheet in oven. Preheat oven to 450° (leave pan in oven).
Combine 1 tablespoon buttermilk, mayonnaise, and next 4 ingredients (through pepper), stirring with a whisk. Set aside.
Combine remaining 1 tablespoon buttermilk and shrimp in a bowl; toss to coat. Sprinkle with cornmeal; toss to coat. Carefully remove preheated pan from oven. Arrange shrimp in a single layer on pan. Lightly coat shrimp with cooking spray. Bake at 450° for 8 minutes or until done.
Cut bread pieces through the top, cutting to, but not through, the bottom. Hollow out bread, leaving a 1/2-inch-thick shell. Combine 2 tablespoons mayonnaise mixture and lettuce; toss to coat. Divide lettuce mixture, tomatoes, shrimp, and remaining mayonnaise mixture among bread pieces.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.