Grilled Shrimp Po' Boy Recipe

Difficulty & Timing

• Difficulty: Easy
• Yield: 1 large sandwich or 4 smaller sandwiches
• Total Time: 1 hour 15 minutes
• Preparation: 35 minutes
• Resting: 30 minutes
• Cooking: 10 minutes

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 2/3 cup olive oil
• 4 garlic cloves, peeled and smashed
• Juice of 2 lemons
• 2 teaspoons smoked paprika
• 1 teaspoon cayenne pepper
• 2 tablespoons Worcestershire sauce
• 2 tablespoons hot sauce
• Kosher salt and freshly ground black pepper
• 1 French baguette, sliced lengthwise in half
• Butter Sauce (recipe below)
• Sweet Pickle Mayonnaise (recipe below)
• Shredded lettuce, for serving
• Sliced tomato, for serving

Butter Sauce

• 1/2 stick salted butter
• Juice of 1/2 lemon
• 1 tablespoon hot sauce
• Dash of Worcestershire sauce

Sweet Pickle Mayonnaise

• 3/4 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 shallot, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped capers
• Dash of hot sauce
• Kosher salt and freshly ground pepper, to taste

Special Equipment

Bamboo skewers, soaked in water for 30 minutes

Directions

1. Thread about 4 shrimp onto each skewer and place them in a 13x9-inch casserole dish.
2. Combine olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire sauce, hot sauce, salt, and pepper in a measuring cup. Whisk thoroughly and pour over the shrimp in the casserole. Cover and refrigerate, allowing the shrimp to marinate for 20 minutes.
3. Preheat the grill to medium-high.
4. Grill the shrimp skewers over medium-high heat for approximately 4 minutes total, turning once halfway. At the same time, place the baguette on the grill to toast.
5. Take the shrimp off the grill and toss them in the prepared butter sauce, discarding the skewers.
6. Spread the Sweet Pickle Mayonnaise on both sides of the bread, then layer evenly with the shrimp, shredded lettuce, and sliced tomatoes. Cut the baguette into four pieces and serve immediately.

Preparing the Butter Sauce

1. Melt the butter in a small saucepan on the grill grates. Add lemon juice, hot sauce, and Worcestershire sauce, stirring with a wooden spoon until fully combined. Remove from heat and set aside.

Making the Sweet Pickle Mayonnaise

1. Combine all ingredients in a bowl and mix well. Cover and refrigerate until ready to use.

Tip: Avoid crowding the shrimp on the skewers; leaving a little space helps them cook evenly.