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Grilled Shrimp Po’boy
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Prep Time:
35 minutes
Total Time:
3 hours 35 minutes
Delicious grilled shrimp and lettuce sandwiches, perfect for a satisfying dinner for four.
Ingredients:
  • 1 lb uncooked jumbo shrimp, peeled, deveined
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon seafood seasoning
  • 1 loaf (11.5 oz) unsliced French bread
  • Olive oil cooking spray
  • 1/4 cup fat-free mayonnaise
  • 3 tablespoons chopped drained sun-dried tomatoes in oil
  • 4 1/2 teaspoons Dijon mustard
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 clove garlic, finely chopped
  • 2 cups shredded romaine lettuce
  • 1/2 cup sliced red onion
Instructions:
  • Combine shrimp, 1 tablespoon of oil, lemon juice, and seafood seasoning in a large resealable plastic bag. Seal the bag and coat the shrimp by turning it. Marinate in the refrigerator for 3 hours, flipping the bag occasionally.
  • Slice the loaf of bread in half lengthwise. Remove the inside of the top half, leaving a 1/2-inch border. Spray the cut side of the bread with cooking spray and set it aside. In a small bowl, combine mayonnaise, tomatoes, mustard, red pepper, and garlic. Refrigerate until ready to serve.
  • Preheat gas or charcoal grill. Thread shrimp onto 4 (12-inch) metal skewers, leaving some space between each. Brush grill rack with oil. Grill skewers over medium heat, turning once, until shrimp are pink, for about 4 to 6 minutes. Grill bread, cut sides down, until lightly toasted, for about 2 minutes. Spread mayonnaise mixture on cut sides of bread. Arrange lettuce, shrimp, and onion on bottom half of the loaf. Top with the other half of the loaf and cut the sandwich crosswise into 4 pieces. Enjoy!

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