Shrimp Po' Boys

I made these Po' Boys last night for dinner, adapted from a recipe I found in Cooking Light. For a side dish I prepared a crunchy coleslaw which complimented the sandwiches nicely. I'll definitely be making this meal again. It would be perfect for a picnic. Also, I love to say "Po' Boy", it makes me smile for some reason!

Ingredients (serves 2)

1/4 cup reduced fat mayo

1/2 shallot, chopped

1 teaspoon capers

1 tablespoon spicy cocktail sauce

1/2 pound peeled and deveined shrimp

1 tablespoon Cajun seasoning

2 demi baguettes

romaine lettuce

1 tomato, sliced

Whisk the mayo, shallot, capers, and coctail sauce in a small bowl. Combine the shrimp and Cajun seasoning in another bowl. Heat a large nonstick skillet over medium-high heat. Drizzle olive oil in the pan and swirl to coat. Cook the shrimp for about 2 minutes on each side, or until done. Slice and scoop your baguettes (it leaves more room for the shrimp). Spread each sandwich with the mayo mixture and pile shrimp, lettuce, and tomotoes on top.

For the coleslaw:

Combine 2 cups shredded green cabbage and 1 shredded carrot. In a small bowl whisk together 2 tablespoons reduced-fat mayo and 1 teaspoon white wine vinegar. Dress the veggies and toss well.