These classic New Orleans sandwiches combine shrimp, chopped tomato, and a spicy mayo sauce.
1/3 cup reduced-fat mayonnaise
2 tablespoons finely chopped onion
2 tablespoons finely chopped celery
2 tablespoons finely chopped green bell pepper
1 tablespoon prepared horseradish
2 tablespoons ketchup
1 teaspoon minced fresh basil
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/8 teaspoon freshly ground black pepper
1 small garlic clove, minced
24 large shrimp, peeled and deveined
4 (3-ounce) French bread loaves, sliced horizontally
1 cup chopped iceberg lettuce
1 cup chopped tomato
How to Make It
To prepare sauce, combine first 11 ingredients in a medium bowl. Chill.
Thread shrimp onto 4 (10-inch) skewers. Place skewers on grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
Preheat oven to 350°.
Hollow out bread halves, leaving a 1-inch-thick shell. Place bread on a baking sheet; bake at 350° for 5 minutes. Place 1/4 cup lettuce, 1/4 cup tomato, and 6 shrimp in bottom half of each loaf. Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.
Wine note: This sandwich needs a seafood-friendly summer white with enough body and bite to cut through the spicy mayo. Willamette Valley Vineyards Pinot Gris 2006 ($15) offers crisp pear and apple flavors, honeysuckle aromas, and a lush body, making it a favorite with shellfish. - Jeffery Lindenmuth