Sandwich

Cajun Po boy

10 oz (40-50 count) shrimp; raw, thawed, tails off, peeled and deveined

Remoulade

½ cup mayonnaise

1 tablespoon pickle relish

1 tablespoon lemon juice

1 teaspoon hot sauce

1 teaspoon capers, chopped

½ teaspoons paprika

½ teaspoon Dijon mustard

½ teaspoon Worcestershire sauce

1 clove garlic, minced

Shrimp Seasoning

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

Sandwich

4 sturdy sub/hoagie rolls

2 cups shredded iceberg lettuce

1 cup tomatoes, diced

½ cup dill pickles, diced

Mix remoulade ingredients in a small bowl; chill.

Combine shrimp seasonings in a resealable gallon storage bag; add shrimp; toss to coat.

In a large bowl, combine lettuce, tomatoes and pickles; add remoulade; toss to coat.

Lay shrimp in a single layer on a broiler pan; broil two minutes; flip shrimp; broil another minute.

Open each roll; distribute lettuce mix over each roll; add shrimp to one half; close rolls and serve.

⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic