Shrimp Po Boy Pitas

 Photo from Rachael Ray

Rating: 4.25 out of 5

This was a quick, healthy and filling spring recipe. We substituted the heavy bread with whole wheat pitas, but other than that we followed the Rachael Ray recipe.

Ingredients

1 pound medium shrimp, peeeled and deveined
1 tablespoon extra-virgin olive oil
2 teaspoons creole seasoning (we used Old Bay)
Salt
3 tablespoons reduced-fat mayonnaise
1 tablespoon dijon mustard
Two 12-inch baguettes—halved crosswise, each half split and excess bread dug out
1/2 head romaine lettuce, shredded
1 yellow bell pepper, sliced
2 small tomatoes, thinly sliced crosswise
2 scallions, thinly sliced on an angle

Directions

1. Preheat a grill to medium-high. In a bowl, combine the shrimp, olive oil and creole seasoning. (If the seasoning is unsalted, add a pinch of salt.) In a small bowl, combine the mayonnaise, mustard and 1 1/2 teaspoons water, stirring until smooth.

2. Lay the baguettes open on plates. Layer with the lettuce, bell pepper, tomatoes and scallions.

3. Add the seasoned shrimp to the grill, cover and cook for 2 minutes. Flip and cook, covered, until just opaque throughout, 1 to 2 minutes more. Arrange the shrimp on top of the vegetables and drizzle with the mayo-mustard sauce.