Main Course

BBQ Shrimp Po Boy

July 28, 2015

This is the fresh and easy summer recipe for family and friends to enjoy outdoors. The perfect grab and go sandwich, this BBQ Shrimp Po’ Boy is a true people pleaser!  Refreshing, yet spicy, with a hint of smoke, and a nice crunchy bite to it.  I’d make extra, because they go fast!

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In a medium mixing dish, add 1 tbsp of chopped tarragon…

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…1 tbsp of chopped thyme…

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…1 tbsp minced garlic…

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…zest of a lime…

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…1 tsp cayenne pepper…

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…2-3 tbsp olive oil…

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…pinch of salt…

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…fresh pepper…

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…and 1/2 lb peeled & deveined shrimp. Give this a good mix.

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Using wood skewers, insert the screwers into several shrimp. Once done, refrigerate shrimp until ready to grill.

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To make the Chili-Lime Remoulade, add 1 tbsp mined jalapeño…

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…1tbsp chopped cilantro…

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…2 tbsp lime juice…

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…1 tbsp chili powder…

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…and 1/2 cup mayonnaise…

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…1 tsp cayenne pepper to a small mixing bowl.

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Give this a good mix…

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…and transfer to a squeeze bottle for easy application.

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Heat the grill on high and add the cold shrimp directly on top of the heat.

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Grill both sides for about 3-4 minutes on each side.

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Careful not to overcook.

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While the shrimp cooks, slice your bread rolls down the middle. Put them on the grill for a quick toast.

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When everything is done, remove the rolls and shrimp from the grill.

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Cut the shrimps in half (lengthwise)…

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…and place several halves inside the roll.

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Top the rolls with a healthy serving of the Chili Lime Remoulade…

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…and a simple crunchy salad (recipe below).

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All that is left, it to enjoy! 

BBQ Shrimp Po’ Boy

Ingredients

    Po' Boy
  • 4-5 Small sourdough french rolls
  • 1/2lb peeled & deveined shrimp 14-16ct
  • 1 tbsp chopped tarragon
  • 1 tbsp chopped thyme
  • zest of a lime
  • 1 tbsp minced garlic
  • 1 tsp cayenne pepper
  • 2-3 tbsp olive oil
  • Crispy salad:
  • 1/2 cup sliced red onion
  • 1/2 cup sliced celery
  • 1/2 cup sliced cabbage
  • Chili-Lime Remoulade:
  • 1/2 cup mayonnaise
  • 1 tbsp chili powder
  • 1 tbsp mined jalapeño
  • 1tbsp chopped cilantro
  • 2 tbsp lime juice

Instructions

  1. In a medium mixing dish, add 1 tbsp of chopped tarragon, 1 tbsp of chopped thyme, 1 tbsp minced garlic, zest of a lime, 1 tsp cayenne pepper, 2-3 tbsp olive oil, and 1/2 lb peeled & deveined shrimp.
  2. Give this a good mix.
  3. Using wood skewers, insert the screwers into several shrimp. Once done, refrigerate shrimp until ready to grill.
  4. To make the Chili-Lime Remoulade, add 1 tbsp mined jalapeño, 1tbsp chopped cilantro, 2 tbsp lime juice, 1 tbsp chili powder, and 1/2 cup mayonnaise to a small mixing bowl. Give this a good mix and transfer to a squeeze bottle for easy application.
  5. Heat the grill on high and add the cold shrimp directly on top of the heat. Grill each side for about 3-4 minutes, careful not to overcook.
  6. While the shrimp cooks, slice your bread rolls down the middle. Put them on the grill for a quick toast.
  7. When everything is done, remove the rolls and shrimp from the grill.
  8. Cut the shrimps in half (lengthwise) and place several halves inside the roll.
  9. Top the rolls with a healthy serving of the Chili Lime Remoulade and a simple crunchy salad (recipe below). All that is left, it to enjoy!
http://www.byrontalbott.com/bbq-shrimp-po-boy/

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 | Top Left: Glass Bowl Set | Middle: Wood Skewers | Middle: Cleaver | Top Right: Serving Dish |

| Bottom Left: Boos Cutting Board | Bottom Right: Grill |

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