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Gravel & Dine

Grilled Shrimp Po’ Boy

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.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 2 -4 servings
Course: &amp, Burgers, Sandwiches, Wraps
Ingredients Method

Ingredients
  

  • 1-1/2 lb raw large shrimp, peeled and deveined
  • Marinade:
  • 2/3 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

Method
 

  1. If using wooden skewers, soak in water for 30 minutes.
  2. Combine all ingredients for the sweet pickle mayo in a bowl and whisk together. Taste and adjust. Refrigerate until serving.
  3. Whisk together the olive oil, garlic, lemon juice, paprika, cayenne, Worcestershire, hot sauce, and salt and pepper to taste.
  4. 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.
  5. 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.
  6. Preheat grill to medium-high heat.
  7. Grill the shrimp for 4 minutes, flipping halfway through.
  8. Remove shrimp from skewers and toss in the butter sauce.
  9. Spread both sides of the baguette with sweet pickle mayo. Layer on tomato and then shredded lettuce. Top with shrimp.
  10. Serve immediately.