A grilled version of a classic shrimp po’ boy. With so much flavor from the marinade and butter sauce, you don’t miss the breading or the deep frying.
Author: Gravel & Dine
Recipe type: Sandwiches, Burgers, & Wraps
Serves: 2-4 servings
Ingredients
1-1/2 lb raw, large shrimp, peeled and deveined
Marinade:
⅔ c olive oil
4 cloves garlic, smashed
2 lemons, juice of
2 t smoked paprika
1 t ground cayenne pepper
2 T Worcestershire sauce
2 T hot sauce
Salt and pepper
Sweet pickle mayo:
¾ c mayo
3 T sweet pickle relish
1 shallot, minced
1 T Dijon mustard
1 T capers, chopped
Hot sauce, to taste
Salt and pepper
Butter sauce:
4 T butter (1/2 stick)
½ lemon, juice of
1 T hot sauce
Dash Worcestershire
For serving:
1 baguette, sliced lengthwise
Shredded lettuce
Thinly sliced roma tomatoes
Instructions
If using wooden skewers, soak in water for 30 minutes.
Combine all ingredients for the sweet pickle mayo in a bowl and whisk together. Taste and adjust. Refrigerate until serving.
Whisk together the olive oil, garlic, lemon juice, paprika, cayenne, Worcestershire, hot sauce, and salt and pepper to taste.
Thread shrimp onto skewers, approximately 5 shrimp per skewer. Place skewers in a 9x13 pan. Pour the olive oil mixture over the top. Cover and refrigerate 20 minutes.
Make the butter sauce. In a small sauce pan, melt butter. Stir in the lemon juice, hot sauce, and Worcestershire until well mixed. Remove from heat. Set aside.
Preheat grill to medium-high heat.
Grill the shrimp for 4 minutes, flipping halfway through.
Remove shrimp from skewers and toss in the butter sauce.
Spread both sides of the baguette with sweet pickle mayo. Layer on tomato and then shredded lettuce. Top with shrimp.
Serve immediately.
Recipe by Gravel & Dine at https://gravelanddine.com/grilled-shrimp-po-boy/