Grilled Shrimp Po’Boy
Prep: 10 minutes plus soaking
Grill: 6 minutes • Serves: 4
1 pound raw Market 32 16-20 count tail-off peeled and deveined shrimp, thawed if necessary
1 tablespoon Cajun seasoning
1 tablespoon olive oil
4 hoagie rolls, split
8 thin slices tomato
1 cup shredded romaine lettuce
Pickle chips for serving (optional)
1.Prepare outdoor grill for direct grilling over medium-high heat. Soak skewers in water 20 minutes. In large bowl, toss shrimp, seasoning and oil; let stand 10 minutes.
2.Thread shrimp onto skewers; place on hot grill rack, cover and cook 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once. During last minute of cooking, place rolls, cut side down, on hot grill rack; cook 1 minute or until lightly toasted.
3.Spread cut sides of rolls with remoulade. Remove shrimp from skewers; fill rolls with shrimp, tomatoes and lettuce. Serve with pickle chips, if desired.
Approximate nutritional values per serving (1 sandwich):
404 Calories, 18g Fat (4g Saturated), 163mg Cholesterol,
799mg Sodium, 40g Carbohydrates, 4g Fiber, 17g Protein