Ingredients

• 1 large carrot, peeled and shredded
• 2 tablespoon rice vinegar
• 1/3 cup chopped fresh cilantro
• 2 1/2 tablespoon reduced-fat mayonnaise
• 2 1/2 tablespoon low-fat plain yogurt
• 3/4 teaspoon fish sauce, (see Ingredient note)
• 1 tablespoon lime juice
• 1/4 teaspoon cayenne pepper
• 3 12-inch baguettes, halved lengthwise
• 1 pound peeled cooked shrimp, (21-25 per pound; thawed if frozen), tails removed (see Tip)
• 18 thin slice cucumber
• 3 scallions, thinly sliced lengthwise and cut into 2-inch pieces

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Cooking Directions

Step 1

Place carrot and vinegar in a small bowl; stir to combine. Let marinate while preparing the rest of the ingredients.

Step 2

Place cilantro, mayonnaise, yogurt, fish sauce, lime juice and cayenne in a medium bowl; stir to combine. Spread 2 teaspoons of this sauce on the bottom half of each baguette. Add shrimp to the remaining sauce; toss to coat. Using a slotted spoon, divide carrot among the baguettes (discard vinegar). Top with shrimp, cucumber and scallions. Cut each baguette into two 6-inch sandwiches.