Grilled Shrimp Po’ Boy

Break out the baguettes and spread the Po’ Boy love.

• Ready In: 36 mins
• Serves: 2

Ingredients

• 1⁄2 lb medium shrimp, peeled and deveined
• 1  tablespoon  extra-virgin olive oil
• 1  tablespoon  creole seasoning or 1  tablespoon  cajun seasoning, spice
• 1  French baguette (I prefer mine lightly toasted)
• 1  cup  shredded lettuce
• 1  large  ripe tomatoes, thinly sliced

• Spicy Remoulade Sauce

• 1 1⁄4 cups mayonnaise
• 1⁄4 cup stone ground mustard (preferably Creole)
• 1  clove garlic clove, smashed
• 1  tablespoon pickle juice
• 1  tablespoon capers
• 1  teaspoon  prepared horseradish
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon hot paprika
• 1  dash  Frank's red hot sauce

Directions

1. Toss the shrimp with the olive oil and Creole or Cajun seasoning mix. Heat a grill pan to medium-high heat and grill the shrimp for about 3 minutes each side. Remove the shrimp from the pan; set aside.
2. Split the baguette horizontally, scoop out some of the bread (if desired), and spread the Spicy Remoulade Sauce on both sides of the bread.
3. Place the shrimp on the bottom half of the baguette. Then pile on the shredded lettuce and tomato slices. Place the top half of the bread onto the sandwich, and divide the sandwich in half vertically to make two sandwiches.
4. To Prepare Remoulade Sauce: Blend all ingredients in a food processor until smooth. Chill until ready to serve.