⅔ lb large shrimp, peeled and deveined (I used size 26-30)
¼ cup olive oil
2 cloves garlic, minced
1 lemon, juiced
1 tsp smoked paprika
½ tsp cayenne pepper (use more if you want more heat)
1 tbsp worcestershire sauce
1 tbsp hot sauce
Kosher Salt and Black Pepper to taste (I used 4 or 5 cranks on the grinder)
Butter Sauce
⅛ cup butter or butter substitute like Brummel and Brown
1 tbsp lemon juice (half a small lemon, quarter of a big one)
½ tbsp Louisiana hot sauce
dash Worcestershire sauce
Sweet Pickle Mayonnaise
¾ cup Mayonnaise (we used fat free)
2 tbsp sweet pickle relish
1 shallot, minced
1 tbsp Dijon mustard
1 tbsp chopped capers
Dash Louisiana hot sauce
Kosher salt and ground black pepper to taste (I used 5 cranks on the grinder each)
Sandwich Fixin’s
1 foot long baguette, sliced lengthwise and in half, or two French rolls
1 cup shredded lettuce
1 small tomato, sliced
Instructions
Assemble shrimp marinade ingredients in gallon sized resealable bag, and add shrimp
Marinade shrimp for 20 minutes
Melt butter for butter sauce in a small ramekin or measuring cup in microwave
Add lemon juice, hot sauce, and worcestershire to melted butter and stir. Set aside.
Add all ingredients for sweet pickle mayonnaise in a small bowl and mix well. Cover and refrigerate until needed (this step can even be done the night before)
Grill shrimp on skewers or on/in a grill basket about five minutes or until pink–turning over once
Toast baguette on grill or in toaster oven (Colleen would have preferred hers non-toasted, I like mine toasted–your call)
Toss shrimp in a bowl with the butter sauce
Spread baguettes on both sides with sweet pickle mayonnaise and top evenly with shrimp, shredded lettuce, and sliced tomatoes.
Recipe by The Taste Place at https://www.thetasteplace.com/grilled-shrimp-po-boys-yummy-and-quite-a-bit-healthier-than-the-traditional-recipe/