This recipe was adapted from Cooking Light Magazine.
2 Tbsp low-fat buttermilk, divided
1 Tbsp light mayonnaise
1 Tbsp water
2 tsp fresh lemon juice
1/2 tsp ground red pepper
1/2 pound medium shrimp, peeled and deveined
1/4 cup yellow cornmeal
2 2.5 oz. whole wheat hoagie rolls
1 cup thinly sliced red leaf lettuce
4 (1/4-inch-thick) tomato slices
1. Place a baking sheet in the oven. Preheat oven to 450° (leave pan in oven).
2. Combine 1 tablespoon buttermilk, mayonnaise, and next 3 ingredients (through pepper), stirring with a whisk. Set aside.
3. Combine remaining 1 tablespoon buttermilk and shrimp in a bowl; toss to coat. Sprinkle with cornmeal; toss to coat. Carefully remove preheated pan from oven. Arrange shrimp in a single layer on pan. Lightly coat shrimp with cooking spray. Bake at 450° for 8 minutes or until done.
4. Hollow out the bread, leaving a 1/2-inch-thick shell. Combine 1 tablespoons mayonnaise mixture and lettuce; toss to coat. Divide lettuce mixture, tomatoes, shrimp, and remaining mayonnaise mixture among rolls.