Ingredients

• 1 cup mayonnaise
• 2 chipotle chiles in adobo, finely chopped, with 2 tablespoons adobo sauce
• 1 large garlic clove, crushed with a press
• Zest and juice of 1 lemon
• Salt and black pepper
• 2 pounds large (20/25-count) peeled and deveined shrimp
• 2 tablespoons vegetable oil
• 2 baguettes, each cut into 4 pieces and split to form sandwich rolls
• 4 roma tomatoes, thinly sliced
• 4 radishes, finely chopped
• 2 cups shredded iceberg lettuce

Instructions

1. Heat the grill to high.
2. Mix the mayonnaise, chipotles and adobo, garlic, and lemon zest and juice in a large bowl. Season to taste with salt and pepper. Refrigerate the remoulade until ready to use.
3. Toss the shrimp with the oil and a generous pinch of salt and pepper to evenly coat. Grill until opaque throughout, about 2 minutes per side. Transfer to a large plate to cool slightly. Meanwhile, grill the baguettes cut sides down until toasted, about 2 minutes.
4. Spread some of the remoulade on the cut sides of the baguettes and arrange the tomatoes on the bottom halves. Add the shrimp to the sauce remaining in the bowl, along with the radishes, and toss to coat. Divide among the baguettes and top with lettuce. Serve immediately.