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Preptime: 15 min.Cooktime: 10 min.
Carbs: 45g
Fat: 6g
Fiber: 7g
Protein: 34g
Satfat: 2g
Sodium: 552mg
For the shrimp and vegetables:
1 pound large shrimp, peeled and deveined
1 eggplant, sliced 1/3 inch thick
1 summer squash, sliced 1/3 inch thick
1 green or red bell pepper, quartered and seeded
1 red onion, sliced 1/3 inch thick
4 large whole mushrooms
1/2 cup roasted garlic vinaigrette (see recipe) or reduced-fat bottled vinaigrette
salt to taste
freshly ground black pepper
For the sandwiches:
1/2 cup cream cheese, low-fat whipped
1 clove minced, fresh garlic
2 tablespoons minced chives
4 small loaves focaccia, sliced in half
Directions:
For the shrimp and vegetables:
1. Preheat the grill.
2. Brush the shrimp and vegetables with Roasted Garlic Vinaigrette on all sides.
3. Grill on a hot grill for 2-3 minutes on each side. To keep the onions together, slide a spatula completely underneath to pick up all the rings. Turn carefully. Season to taste with salt and pepper.
4. Let the shrimp and vegetables cool to room temperature. Once the shrimp are cool, slice them in half lengthwise.
For the sandwiches:
5. In a small mixing bowl, combine the cream cheese, garlic and chives.
6. Lay the focaccia slices out and spread 1 tablespoon of the cream cheese mixture on each of them. Divide the shrimp and vegetables among the sandwiches, and spread the remaining cream cheese mixture on top of the vegetables. Place the focaccia tops on each sandwich.
7. Cut the sandwiches in half on the diagonal and serve.
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