Prep: 7 minutes; Cook: 6 minutes; Total time: 13 minutes.
1 tablespoon mayonnaise
1/4 cup reduced-fat sour cream
1 large shallot, finely chopped
2 tablespoons dill pickle relish
2 tablespoons chopped fresh tarragon
1 pound peeled and deveined large shrimp
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 baguette, halved lengthwise and cut into 4 pieces
1 cup packaged coleslaw
How to Make It
Combine first 5 ingredients. Cover and refrigerate until ready to use.
Combine shrimp, oil, salt, and pepper in a bowl; toss gently. Preheat a lightly oiled grill pan or grill; cook shrimp about 4 minutes or until golden and cooked through (turning after 2 minutes). Transfer to a plate.
Grill bread, cut sides down, until golden (about 2 minutes). Combine slaw and 1 tablespoon chilled sauce; toss gently. Spread sauce over bread; top with shrimp and slaw.