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frozen raw shrimp, peeled, tailed and deveined (16/20 count), thawed
clove garlic, minced
Pat shrimp dry with paper towel. In bowl, toss together shrimp, oil and Cajun seasoning. In separate bowl, stir together mayonnaise, mustard, lemon zest, lemon juice, capers and garlic.
Preheat grill to medium-high; grease grate well. Grill shrimp for 1 to 2 minutes per side or until starting to turn pink and cooked through.
Cut baguette crosswise into four pieces; split each portion lengthwise without cutting all the way through. Spread mayonnaise mixture over both halves. Layer shrimp and lettuce in sandwiches.
Nutrition Description: Per serving (1/4 of the recipe):
Saturated Fat: 2 g
Carbs: 32 g
Fibre: 2 g
Sugar: 3 g
Cholesterol: 185 mg
Protein: 24 g
Sodium: 1570 mg