1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons Cajun seasoning
2 teaspoons lower-sodium Worcestershire sauce
1 teaspoon hot pepper sauce
8 oz. shelled, deveined uncooked large shrimp, tails removed (21 to 30 count)
1/2 yellow bell pepper, cut into 8 pieces
8 cherry or grape tomatoes
2 hoagie buns, split
1/2 avocado, sliced
1. Whisk oil, lemon juice, Cajun seasoning, Worcestershire sauce and hot pepper sauce in medium bowl. Add shrimp, tossing to coat. Let stand 15 minutes, stirring occasionally.
2. Meanwhile, heat grill. Thread bell pepper, tomatoes and shrimp onto 2 (12-inch) metal skewers. Grill, covered, over medium heat or coals 6 to 8 minutes or until shrimp turn pink, turning once. If desired, place buns on grill during last 1 minute of cooking to toast.
3. Remove shrimp and vegetables from skewers; arrange on buns. Top with avocado.
PER SANDWICH: 335 calories, 15.5 g total fat (2.5 g saturated fat), 23 g protein, 28 g carbohydrate, 165 mg cholesterol, 995 mg sodium, 4 g fiber