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Ok, ok… so I didn’t fill the bun up with enough shrimp before I took the picture… BUT.. just because it might not be the best picture does not mean that it wasn’t the best grilled shrimp po’ boy I’ve ever had.  Oh, no!  These sandwiches were downright DEE-licious.  And, let’s not forget simple.  You don’t have do to too much to make this really stand out.  I kept this very simple, but feel free to jazz it up if you want.  I know that traditional po’ boys are usually made by frying shrimp or oysters or whatever you have on there, but honestly, I like to try to keep things as healthy as I can, so I went for the grilling method.  Who needs all the bread any, right?  I mean you’ve got all the bread you need in the bun 🙂  Plus…you get to use your grill if you make them this way!!

Grilled Shrimp Po’ Boy
Created by Jenn’s Food Journey
Printable Recipe 
Ingredients:
36-48 large frozen shrimp, thawed and tails removed
1-2 Tablespoon basil olive oil (you can use extra virgin olive oil)
salt and pepper
shredded lettuce or cabbage (I used coleslaw mix)
cherry tomatoes, quartered (I used about 1/2 cup)
hoagie buns or French sandwich rolls or even hot dog buns
fiery remoulade – recipe to follow
metal or wooden skewers (please soak wooden skewers in water for at least 30 minutes)

Directions:
In a large bowl, add the shrimp and toss with olive oil and salt and pepper.  Allow to marinate for 1 hour.  Thread shrimp onto skewers.

Preheat grill to 375 degrees.  Place the skewered shrimp directly over the fire and grill for 3-5 minutes per side or until shrimp is cooked through.  Carefully remove from grill and allow to rest for 5 minutes.  Carefully remove shrimp from skewers.

To build your po’ boy – add a butt load of shrimp and top with cabbage/lettuce and tomatoes.  Drizzle on fiery remoulade.  Enjoy!

Fiery Remoulade
Created by Jenn’s Food Journey
Ingredients:
1/4 cup mayonnaise
1 Tablespoon chili paste
1 teaspoon Sriracha
1 teaspoon lemon juice 

Directions:
Mix all ingredients together in a small bowl until well combined.  Cover and refrigerate until ready to use.  Enjoy!