Ingredients

• 2 cups finely shredded red cabbage
• 2 tablespoon dill pickle relish
• 2 tablespoon reduced-fat mayonnaise
• 2 tablespoon nonfat plain yogurt
• 1 pound peeled and deveined raw shrimp, (51-60 per pound; see Shopping Tip)
• 4 teaspoons canola oil, divided
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground pepper
• 4 whole-wheat hot dog buns, or small sub rolls, split
• 4 tomato slices, halved
• 1/4 cup thinly sliced red onion

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Cooking Directions

Step 1

Preheat grill to medium-high.

Step 2

Combine cabbage, relish, mayonnaise and yogurt in a medium bowl.

Step 3

Toss shrimp with 2 teaspoons oil, chili powder, paprika and pepper in a medium bowl. Place the remaining 2 teaspoons oil in a small bowl. Dip a pastry brush in water, then in the oil and lightly brush the inside of each bun (or roll).

Step 4

Place a grill basket (see Kitchen Tip) on the grill. Add the shrimp and spread in a single layer. Grill, stirring occasionally, until the shrimp are pink and just cooked through, about 3 minutes. Open the buns and grill, turning once, until toasted on both sides, about 1 minute total.

Step 5

To assemble the sandwiches, divide tomato and onion among the buns. Spread about 1/3 cup cabbage mixture down the middle of each and top with about 1/2 cup grilled shrimp.